Chef Dave's Mayo Method (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Chef Dave says that this method is foolproof! Just coat both sides of the fillets with a small amount of mayonnaise and presto! No sticking[ to the grill!] Ingredients:
4 (4 to 6-ounce) pompano fillets, scaled and trimmed |
1/4 cup mayonnaise |
salt and freshly ground black pepper |
essence, recipe follows |
salsa, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
1/2 cup seeded and chopped plum tomatoes |
1 mango, peeled, seeded, and diced |
1/4 cup peeled, seeded, and diced cucumber |
1/2 jalapeno, seeded and finely diced |
1/2 red onion, diced |
1 tablespoon pureed chipotle in adobo |
1 lime, juiced |
1 tablespoon chopped cilantro |
Directions:
1. Preheat the grill to medium-high.
2. Using a pastry brush or rubber spatula, lightly coat both sides of each fillet with a small amount of mayonnaise. Season the fillets on both sides with salt, pepper, and Essence to taste.
3. When the grill is hot, place the fillets on the grill and grill for 2 to 3 minutes, or until the flesh begins to turn opaque. (This will depend on the size of the fillets as well as on the type of fish being cooked.) Turn the fillets and grill on the second side until the fish is cooked through and flakes easily. Transfer to serving plates and enjoy immediately. Serve with salsa.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
8. Salsa:
9. Combine all of the ingredients in a bowl. Mix well and let sit for 15 minutes for flavors to combine.
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