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CHEF DAVE’S MAYO METHOD




Source of Recipe


By Emeril Lagasse


Recipe Introduction


Makes 4 servings


List of Ingredients




4 (4 to 6-ounce) fish fillets, scaled and trimmed
1/4 cup mayonnaise
Salt
Freshly ground black pepper
Emeril's Original Essence

Recipe



Preheat the grill to medium-high.

Using a pastry brush or rubber spatula, lightly coat both sides of each filet with a small amount of mayonnaise. Season the fillets on both sides to taste with the salt, pepper, and Essence.

In a large mixing bowl with an electric mixer, combine the eggs, milk, olive oil and lemon zest. Beat until frothy. Add the sugar and honey; mix to combine. Add the dry ingredients and beat until the batter is smooth.

When the grill is hot, place the filets 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 filets as well as on the type of fish being cooked.) Turn the filets and grill on the second side until the fish is cooked through and flakes easily. Transfer to serving plates and enjoy immediately.