| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
|
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 |
t |
Olive oil |
| 1/2 |
t |
Fresh ground pepper |
| 1 |
lb |
Amberjack steaks, 3/4-inch |
|
|
Thick |
| 1 |
T |
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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