Hickory-Grilled Amberjack With Grilled Salsa(Alfresco Summer Dinner With Leslie And Bob E.)

• 1/4 c. balsamic vinegar
• 3 Tbsp. water
• 1 tsp. Worcestershire sauce
• 1/2 tsp. chicken flavored bouillon granules
• 1 clove garlic, minced
• 6 (4 oz.) amberjack steaks (3/4 inch thick)
• Hickory chips
• 2 ears fresh corn in husks
• 1-1/2 tsp. margarine, melted
• 1 tsp. lemon pepper seasoning
• Vegetable cooking spray
• 2 small tomatoes
• 1/4 c. chopped onion
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. balsamic vinegar
• 1 tsp. olive oil
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 clove garlic, minced
• Fresh parsley sprigs

1. Combine first 5 ingredients in a large heavy-duty, zip lock bag.
2. Add amberjack steaks, seal bag and shake gently until steaks are well-coated.
3. Marinate in refrigerator 30 minutes.
4. Soak hickory chips in water 30 minutes -- very important before placing them on the grill -- this keeps them from burning too fast.

balsamic vinegar, water, worcestershire sauce, chicken flavored bouillon granules, clove garlic, amberjack, hickory chips, corn, margarine, lemon pepper, vegetable cooking spray, tomatoes, onion, parsley, balsamic vinegar, olive oil, sugar, salt, freshly ground pepper, clove garlic, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143941 (may not work)