On Sat, 15 Apr 2017 11:13:13 -0400, Gary > wrote:

>l not -l wrote:
>>
>> On a day that you would, would it be with or without mayo? 8-) My
>> curiosity was piqued by an earlier mayo controversy thread.
>
>Just in case you are curious... I often do a broiled fillet
>of fish with mayo, minced onion, and squeeze of lemon.
>Broil until done.
>
>This is salt water fish (many varieties of small ones).
>You don't gob tons of mayo on these fillets. Each one
>requires only about a tsp or less. When the mayo hits
>the raw fish flesh, it melts like butter. It takes so
>little mayo that I've always suspected you could skip
>it and not really miss it.
>
>That's the old-school locals way here though so I always
>put a bit on. Killer finished fillets, that's for sure.

When I'd grill fish steaks; halibut, swordfish, shark, etc. I'd
lightly coat them with mayo and they didn't stick. My favorite
condiment for grilled fish steaks is horseradish... even a tiny dab on
cherrystones on the half shell. Horseradish is one of my favorite
ingredients/condiments, wonderful on pot roast.
http://horseradish.org/