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.

Grilled Shrimp Salad with Avocados and Oranges

• 3/4 cup fresh lime juice

• 1/2 cup orange marmalade

• 1/2 cup olive oil

• 1/4 cup chopped cilantro leaves

• 4 teaspoons soy sauce

• 1 tablespoon minced garlic

• 1/2 teaspoon dried hot red pepper flakes

• 16 large shrimp (about 1 pound), peeled and deveined

• 4 wooden skewers, soaked in water to cover for 30 minutes before using

• 2 firm-ripe avocados

• 1 large orange, peeled and sectioned

• 4 sprigs fresh cilantro, garnish

Combine the lime juice, marmalade, 7 tablespoons of the olive oil, cilantro, soy sauce, garlic, and dried hot red pepper flakes in a non-reactive bowl and whisk to blend. Using a measuring cup, remove 1/2 cup of the mixture, set aside and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with the remaining marinade. Let marinate, refrigerated, for 30 minutes, stirring occasionally.

Preheat a grill or broiler to medium heat.

Cut each avocado in half lengthwise and remove the seed and peel. Place one half on each of four plates, seed side down, and cut 5 to 6 thin lengthwise slices, leaving about 1 inch at the stem end uncut. Gently press down on the avocado to separate the slices and form a fan. Set aside.

Pat the shrimp dry with paper towels and thread onto the soaked wooden skewers. Using a pastry brush, lightly coat the shrimp on both sides with the remaining tablespoon olive oil. Grill until the shrimp are cooked through, pink, and lightly charred, about 3 minutes per side, being careful not to overcook.

Place the shrimp on top of the fanned avocado slices and season lightly with salt to taste. Arrange the orange segments on the shrimp and drizzle each portion lightly with the reserved dressing. Garnish with the cilantro sprigs and serve immediately. Makes 4 appetizer servings

Recipe courtesy of Emeril Lagasse, 2004