Mesquite Grilled Amberjack With Avocado Corn Salsa Recipes

CARIBBEAN HONEY-SPICED AMBERJACK WITH MANGO SALSA

Steps:

• In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
• Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
• Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
• Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
• Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).

MESQUITE GRILLED AMBERJACK WITH AVOCADO-CORN SALSA

Steps:

• 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.