Mesquite Grilled Amberjack With Avocado Corn Salsa Recipes

MESQUITE GRILLED AMBERJACK WITH AVOCADO-CORN SALSA

Steps:

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

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.
• Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).
• Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
• Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
• Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.
• Toss arugula with remaining 2 teaspoons oil and lemon juice.
• Divide arugula among plates and top with chicken and avocado-corn salsa.
• DELICIOUS!

PORK CHOPS WITH CORN SALSA

Steps:

• Heat grill.
• Make corn salsa by combining corn relish, green onions, cilantro and 2 teaspoons taco seasoning mix.
• Set aside.
• Remove excess fat from pork.
• Mix oil and taco seasoning; brush on pork.
• Cover and grill pork 4 to 6 inches from heat 10 to 12 minutes, turning frequently, until slightly pink in center.
• Serve with corn salsa.

SHEET PAN SPICY CORN SALSA

Steps:

• Preheat the oven to 400 degrees F.
• Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.
• Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.
• Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.

BLACK BEAN AVOCADO CORN SALSA

Steps:

• Mix all ingredients together and refrigerate over night.
• Stir and serve with tortilla chips.

AVOCADO CORN SALSA

Steps:

• In a bowl, mix all ingredients.
• This keeps 2 to 3 days tightly covered in the refrigerator.
• Makes about 2 1/2 cups.