| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
sm |
Sweet red peppers |
| 1 |
c |
Fresh corn kernels — about |
| 2 |
|
Ears |
| 1/2 |
c |
Papaya — peeled and diced |
| 1/4 |
c |
Fresh cilantro — minced |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Fresh ground pepper |
| 1 |
lb |
Amberjack steaks — 3/4-inch |
|
|
Thick |
| 1 |
tb |
Low sodium soy sauce |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Cut peppers in half lengthwise; remove and discard seeds and membrane.
Place peppers, skin side up, on a baking sheet; flatten peppers with palm
of hand. Broil 5-1/2 inches from heat (with electric oven door partially
opened) 15 to 20 minutes or until charred. Place peppers in ice water
until cool. Remove from water; peel and discard skins. Dice roasted
peppers, and place in a bowl. Set aside. Place corn on a baking sheet;
bake at 450°F for 12 minutes, stirring occasionally. Add corn, papaya,
cilantro, olive oil, and ground pepper to diced pepper. Brush amberjack
steaks with soy sauce. Coat grill rack with cooking spray; place on grill
over hot coals (400° to 500°). Place steaks on rack; grill, covered, 4 to
5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with pepper mixture.
Recipe By : Cooking Light, 1994, p. 120
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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