Mesquite Grilled Amberjack with Avocado-Corn Salsa

Name: Mesquite Grilled Amberjack with Avocado-Corn Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by ratherbeswimmin

"Delicious and very aromatic."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

4 (7 ounce) amberjack fillets
1 -2 tablespoon olive oil
salt
fresh ground black pepper
Avocado-Corn Salsa
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

For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.