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Ingredientes
- 4 x pompano fillets - (4 to 6 ounce ea) scaled, trimmed
- 1/4 c. mayonnaise Salt to taste Freshly-grnd black pepper to taste Essence to taste (see Bayou Blast recipe)
- 1/2 c. minced seeded plum tomatoes
- 1 x mango peeled, seeded, and diced
- 1/4 c. diced peeled seeded cucumber
- 1/2 x jalapeno seeded, diced fine
- 1/2 x red onion diced
- 1 Tbsp. pureed chipotle in adobo
- 1 x lime juiced
- 1 Tbsp. minced cilantro
Direcciones
- Preheat the grill to medium-high.
- Using a pastry brush or possibly 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 warm, place the fillets on the grill and grill for 2 to 3 min, or possibly till 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 till the fish is cooked through and flakes easily. Transfer to serving plates and enjoy immediately. Serve with salsa.
- Salsa: Combine all of the ingredients in a bowl. Mix well and let sit for 15 min for flavors to combine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 48 | 46% |
| Total Fat 5.41g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 128mg | 5% |
| Potassium 200mg | 6% |
| Total Carbs 15.05g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.88g | 6% |
| Protein 1.08g | 2% |
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