Recipe: Grilled Bass and Tomato-Mango Salsa

Aug. 20, 2004 -- Emeril Lagasse kicks up a grilled fish dish with an exciting salsa topping. Check out his grilled shrimp salad with avocados and oranges recipe too.

Grilled Bass

• 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, recipe follows

Preheat the grill to medium-high.

Using a pastry brush or rubber spatula, lightly coat each side of the fillets with 1½ 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.

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

Tomato-Mango Salsa

• 1 mango, peeled, seeded, and diced
• 1/2 small red onion, diced
• 1/2 cup seeded and chopped plum tomatoes
• 1/4 cup peeled, seeded, and diced cucumbers
• 1 tablespoon pureed chipotle in adobo
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 1/2 teaspoons seeded and minced jalapeno

Combine all of the ingredients in a medium non-reactive bowl. Mix well and adjust the seasoning to taste. Let sit at room temperature for 15 minutes to 1 hour before serving for the flavors to blend.