Amberjack w/ Avocado Corn Salsa


4 7 oz. Amberjack fillets
1-2 tbsp. olive oil
Salt (to taste)
Fresh ground black pepper (to taste)

Avocado-Corn Salsa:
2 large ripe avocados
1 c. whole kernel corn (fresh or thawed frozen)
1/4 c. chopped onions
2 cloves garlic, minced
1 tbsp. chopped cilantro
1/4 tsp. red pepper flakes
Juice of 1 lime
Salt (to taste)

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. Makes 4 servings. Serve with avocado-corn salsa.