Chef Dave's Mayo Method

Recipe Ingredients

4		Pompano fillets - (4 to 6 oz ea) - scaled, trimmed
1/4 cup	59ml	Mayonnaise
		Salt - to taste
		Freshly-ground black pepper - to taste
		Essence - to taste
		= (see Bayou Blast recipe)
		Salsa
1/2 cup	31g / 1.1oz	Chopped seeded plum tomatoes
1		Mango - peeled, seeded,
		And diced
1/4 cup	36g / 1.3oz	Diced peeled seeded cucumber
1/2		Jalapeño - seeded, diced fine
1/2		Red onion - diced
1 tablespoon	15ml	Pureed chipotle in adobo
1		Lime - juiced
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

Preheat the grill to medium-high.

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.

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.

Salsa: Combine all of the ingredients in a bowl. Mix well and let sit for 15 minutes for flavors to combine.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C02) - from the TV FOOD NETWORK

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