Mesquite Grilled Amberjack With Avocado-Corn Salsa Recipe

Name: Mesquite Grilled Amberjack With Avocado-Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (7 ounce) amberjack fillets, 1 -2 tablespoon olive oil, salt, fresh ground black pepper, and more.

Yes, Mesquite Grilled Amberjack With Avocado-Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mesquite Grilled Amberjack With Avocado-Corn Salsa

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