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Add a photoServings: 4
Ingredients
- 2 sm Sweet red peppers
- 1 c. Fresh corn kernels -- about
- 2 x Ears
- 1/2 c. Papaya -- peeled and diced
- 1/4 c. Fresh cilantro -- chopped
- 1 tsp Extra virgin olive oil
- 1/2 tsp Fresh grnd pepper
- 1 lb Amberjack steaks -- 3/4-inch Thick
- 1 Tbsp. Low sodium soy sauce Vegetable cooking spray
Directions
- Cut peppers in half lengthwise; remove and throw away seeds and membrane.
- Place peppers, skin side up, on a baking sheet; flatten peppers with palm of hand. Broil 5-1/2 inches from heat (with electric oven door partially opened) 15 to 20 min or possibly till charred. Place peppers in ice water till cold. Remove from water; peel and throw away skins. Dice roasted peppers, and place in a bowl. Set aside. Place corn on a baking sheet; bake at 450 F for 12 min, stirring occasionally. Add in corn, papaya, cilantro, extra virgin olive oil, and grnd pepper to diced pepper. Brush amberjack steaks with soy sauce. Coat grill rack with cooking spray; place on grill over warm coals (400 to 500 ). Place steaks on rack; grill, covered, 4 to 5 min on each side or possibly till fish flakes easily when tested with a fork.
- Serve with pepper mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 13 | 27% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Potassium 175mg | 5% |
| Total Carbs 8.82g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.9g | 2% |
| Protein 1.37g | 2% |
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