Mesquite Grilled Amberjack With Avocado-Corn Salsa

• 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

1. For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
2. Add remaining salsa ingredients and stir to mix well.
3. Let sit for 1 hour before serving.
4. Brush fillets with oil and season to your liking with salt and pepper.
5. Soak a handful or two of mesquite wood chips.
6. When ready to grill, throw wood chips onto hot coals.
7. Grill fish for 5 minutes per side.
8. Cover grill for a smokier flavor while fillets are cooking.
9. Serve with avocado-corn salsa.

amberjack fillets, olive oil, salt, fresh ground black pepper, avocadocorn salsa, avocados, whole kernel corn, onion, garlic, cilantro, red pepper, lime, salt

Taken from www.food.com/recipe/mesquite-grilled-amberjack-with-avocado-corn-salsa-54214 (may not work)