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At the beach one year, my husband, his best friend, Mike, and I decided to have a fish cook-off. Each of us would purchase a different kind of fish at the market and cook it a different way, then we would try all three and decide whose fish was best.

I bought tuna and tried to create a marinade off the top of my head using ingredients on hand like orange juice and honey. Howard bought salmon and went with a store bought marinade (which I now believe should have been against the rules) and Mike bought some kind of flaky white fish, halibut perhaps, and simply smeared it with mayonnaise and seasoned it with salt and pepper. It was one of his favorite ways to prepare fish, he said, but I had my doubts.

When the finished products came off the grill and we dug in, who do you suppose emerged the victor? Yep, it was Mike with his mayonnaise-smeared fish. Since then, I've discovered that lots of people like to cook fish that way. It seems mayonnaise and fish play very well together. No wonder mayo is the leading ingredient in tartar sauce.

Here are a few fish recipes from the folks at Duke's Mayonnaise. Try one out and see what you think!

Amazing Glaze Grilled Salmon

Ingredients:

20 oz. pineapple juice
1/2 cup Duke's Mayonnaise
2 tbsp. soy sauce
1/3 cup Asian sweet chile sauce
4 (6 oz.) salmon filets, about 1 inch thick

Preparation:

Drain pineapple, reserving juice in a separate container. Whisk together mayonnaise, soy sauce, sweet chile sauce and ¼ cup pineapple juice, blending well. Spoon remainder into a plastic bag. Add salmon to bag, distributing glaze equally. Let salmon marinate in refrigerator at least 30 minutes. When ready to grill, place fish on rack and cook over medium-high heat for 6 minutes each side, or until salmon flakes with fork. (Discard marinade in bag)

Salmon Steaks with Soufflé Topping

Ingredients:

4 salmon filets or steaks
3/4 cup Duke's Mayonnaise
4 tbsp. red onion, minced
4 tbsp. fresh garlic, crushed or minced
Black Pepper to taste
4 tbsp. lemon juice

Preparation:

Preheat oven to 400 F. Cover a baking pan with stick-release foil and arrange salmon on it in one layer with a little space between filets. In a bowl, combine mayonnaise, onion, garlic, pepper and lemon juice. Mix well and spoon onto each salmon filet, dividing it equally. Bake for 10-15 minutes than broil for 30 seconds to lightly brown and puff up the topping.

Southern Style Catfish Nuggets

Ingredients:

1 lb catfish nuggets
1 1/2 cups Duke's Mayonnaise, divided
1 cup self-rising buttermilk cornmeal mix
1 tsp. Sauer's Cajun Style Seafood Seasoning
Non-stick cooking spray
1/2 cup sweet pickle relish

Preparation:

Preheat oven to 350 F. Dip catfish nuggets into 1/2 cup mayonnaise. Combine cornmeal and Cajun Seasoning and mix well. Dredge catfish in cornmeal mixture. Spray a 10x15-inch baking pan with non-stick cooking spray. Place catfish on pan and place pan in oven. Bake 30 minutes at 350° F until catfish is lightly brown. Combine remaining 1 cup mayonnaise with pickle relish and mix well to make tartar sauce. Serve immediately.

Duke’s Dill Salmon

Ingredients:

6 – 7 (8 oz.) salmon filets
2 tbsp. chopped fresh dill
1 tsp. fresh lemon juice
1/2 tsp. salt and pepper combined
2 tbsp. chopped green onions
3/4 cup Duke’s Mayonnaise

Preparation:

Season salmon filters with skin side down with first four ingredients. Spread mayonnaise evenly on top of filters. Sear on hot grill at 425˚F for 8-10 minutes. Do not turn. Mayonnaise should be golden brown when salmon is done.

Pistachio Crusted Fish Filets

Ingredients:

11/2 lbs. white fish filets such as halibut, cod or tilapia
1/2 cup Duke’s Mayonnaise
1/2 tsp. hot sauce
1 tsp. finely chopped parsley
1 cup fine bread crumbs
1/2 cup finely chopped pistachios

Preparation:

Rinse filters and cut into same size pieces for even cooking. Pat dry with paper towel and set aside. Mix together mayonnaise, hot sauce and chopped parsley and set aside. On a large plate, mix bread crumbs and pistachios. Lightly spread mayonnaise mixture on both sides of fish with a small spatula. Press coated fish into nut mixture on both sides. Sauté over medium heat in a lightly oiled 12” skillet for 4 minutes per side until done. Salt and pepper to taste.

Tartar Sauce

Ingredients:

1/2 cup Duke’s Mayonnaise
1 heaping tbsp. Sweet relish
3 tsp. grated onion with juice

Preparation:

Whisk together ingredients in a small bowl and refrigerate while grilling your favorite fish.

Source: Duke's Mayonnaise