Good Morning America Recipes

Emeril's Grilled Bass and Tomato-Mango Salsa

Emeril Lagasse's Kicked Up Fish

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Emeril Lagasse kicks up a grilled fish dish with an exciting salsa topping.


  • Bass
  • 4 sea bass fillets (4- to 6-ounce each), 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
  • Tomato-Mango Salsa
  • 1 mango, peeled, seeded, and diced
  • 1/2 small red onion, diced
  • 1/2 cup plum tomatoes, seeded and chopped
  • 1/4 cup cucumbers, peeled, seeded, and diced
  • 1 tablespoon pureed chipotle in adobo
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro, chopped
  • 1 1/2 teaspoons jalapeno, seeded and minced
  • Cooking 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.

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


    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.

    Recipe Summary

    Main Ingredients: bass filets, mayonnaise, mango, plum tomatoes

    Course: Dinner, Lunch, Main Course

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