Mesquite Grilled Amberjack with Avocado-Corn Salsa |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Delicious and very aromatic. Ingredients:
4 (7 ounce) amberjack fillets |
1 -2 tablespoon olive oil |
salt |
fresh ground black pepper |
2 large ripe avocados |
1 cup whole kernel corn (fresh or thawed frozen) |
1/4 cup chopped onion |
2 cloves garlic, minced |
1 tablespoon chopped cilantro |
1/4 teaspoon red pepper flakes |
1 lime, juice of |
salt |
Directions:
1. For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
2. Add remaining salsa ingredients and stir to mix well.
3. Let sit for 1 hour before serving.
4. Brush fillets with oil and season to your liking with salt and pepper.
5. Soak a handful or two of mesquite wood chips.
6. When ready to grill, throw wood chips onto hot coals.
7. Grill fish for 5 minutes per side.
8. Cover grill for a smokier flavor while fillets are cooking.
9. Serve with avocado-corn salsa.
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