Instructions: Cut peppers in half lengthwise; remove and discard 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 minutes or until charred. Place peppers in ice water until cool. Remove from water; peel and discard skins. Dice roasted peppers, and place in a bowl. Set aside. Place corn on a baking sheet; bake at 450 F for 12 minutes, stirring occasionally. Add corn, papaya, cilantro, olive oil, and ground pepper to diced pepper. Brush amberjack steaks with soy sauce. Coat grill rack with cooking spray; place on grill over hot coals (400 to 500 ). Place steaks on rack; grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork.

Serve with pepper mixture.

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