Mesquite Grilled Amberjack with Avocado-Corn Salsa

Delicious and very aromatic.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.