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!
- 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
Preheat the grill to medium-high.
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.
Essence (Emeril's Creole Seasoning):
- 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 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
Combine all of the ingredients in a bowl. Mix well and let sit for 15 minutes for flavors to combine.