Mesquite Grilled Amberjack With Avocado-Corn Salsa - cooking recipe

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

Preparation

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.