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Emeril Lagasse Grilled Bass with Chef Dave's Mayo-Method
From chef and author Emeril Lagasse
August 20, 2004

Emeril Lagasse wouldn't leave you with plain grilled fish. Kick your grill up a notch with this tangy bass or halibut recipe. Top it with an exciting Tomato-Mango Salsa and add Grilled Shrimp Salad with Avocados and Oranges.

Grilled Fish with Chef Dave's Mayo-Method Ingredients
  • Four 4- to 6-ounce sea bass fillets, scaled and trimmed (can substitute halibut fillets)
  • 1/4 cup mayonnaise
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Emeril's Original Essence, to taste
  • Tomato-Mango Salsa

    • Directions

    Preheat the grill to medium-high.

    Using a pastry brush or rubber spatula, lightly coat each side of the fillets with 1 1/2 teaspoons of the 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 cook on the first side until the flesh begins to turn opaque, 2 to 3 minutes. (The cooking time will depend upon the size of the fillets as well as the variety of fish being cooked.) Carefully turn the fillets and grill on the second side until the fish is cooked through and flakes easily, about 2 minutes.

    Arrange one fillet on each of 4 plates and place a spoonful of the salsa to the side. Serve immediately.

    Makes 4 servings.


    Recipe courtesy of Emeril Lagasse copyright © 2004.






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