Hickory-Grilled Amberjack With Grilled Salsa(Alfresco Summer Dinner With Leslie And Bob E.) - cooking recipe

Ingredients

1/4 c. balsamic vinegar
3 Tbsp. water
1 tsp. Worcestershire sauce
1/2 tsp. chicken flavored bouillon granules
1 clove garlic, minced
6 (4 oz.) amberjack steaks (3/4 inch thick)
Hickory chips
2 ears fresh corn in husks
1-1/2 tsp. margarine, melted
1 tsp. lemon pepper seasoning
Vegetable cooking spray
2 small tomatoes
1/4 c. chopped onion
1 Tbsp. chopped fresh parsley
1 Tbsp. balsamic vinegar
1 tsp. olive oil
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 clove garlic, minced
Fresh parsley sprigs

Preparation

Combine first 5 ingredients in a large heavy-duty, zip lock bag.
Add amberjack steaks, seal bag and shake gently until steaks are well-coated.
Marinate in refrigerator 30 minutes.
Soak hickory chips in water 30 minutes -- very important before placing them on the grill -- this keeps them from burning too fast.