Chef Dave's Mayo Method Recipe

Name: Chef Dave's Mayo Method
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
["Preheat the grill to medium-high.", "Using a pastry brush or rubber spatula, lightly coat both sides of each fillet with a small amount of 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 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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 (4 to 6-ounce) pompano fillets, scaled and trimmed, 1/4 cup mayonnaise, Salt and freshly ground black pepper, Essence, recipe follows, and more.

Yes, Chef Dave's Mayo Method falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Dave's Mayo Method

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions