Perfect non-stick fish every time

The Cen-Tex Smoker

We love grilling fish but some hold up better than others on the grill. Cod is especially sticky and flaky so I have been looking for a way to make sure it releases cleanly whenever I need it to. Searched around and found a tip that I can’t believe I hadn’t found before now. 

Turns out if you brush the fish with Mayo instead of oil,
it works way better. The Mayo sticks better than the oil and releases perfectly every time. It also produces great sear marks. 

It does not leave any flavor or texture behind. Just perfectly cooked fish that does not stick. 

Disclaimer: I do use grill grates when I grill fish so I have not tried this on the stock grid

we did a gochujang grilled salmon tonight:

Nothing earth shattering but wanted it to be available in search on here in case someone was looking for help. 

JohnInCarolina

This sounds right to me, just make sure it’s Duke’s mayo.  

The Cen-Tex Smoker

JohnInCarolina said:

This sounds right to me, just make sure it’s Duke’s mayo.  

It was 

JohnInCarolina

The Cen-Tex Smoker said:

JohnInCarolina said:

This sounds right to me, just make sure it’s Duke’s mayo.  

It was 

danhoo

It works. I used mayo on tilapia for fish tacos, and was amazed how it did not stick at all.

Botch

Someone on this forum suggested laying down thin lemon slices, and placing the fish on them so they don't touch the grill; that worked pretty well for me.  

OhioEgger

I like to cook fish on one of those Himalayan salt blocks. Never had a problem with it sticking and the skin gets a perfect dose of salt. 

johnmitchell

Great tip! Thanks for sharing 

TechsasJim

Interesting topic here.  Only fish I have grilled are those that I caught myself and have always done them on the half shell (meaning skin/scales still on and heat side down).   

Great suggestions with the mayo and thin lemon slices.  Thanks y’all!!!

JohnfromKentucky

The Cen-Tex Smoker said:

We love grilling fish but some hold up better than others on the grill. Cod is especially sticky and flaky so I have been looking for a way to make sure it releases cleanly whenever I need it to. Searched around and found a tip that I can’t believe I hadn’t found before now. 

Turns out if you brush the fish with Mayo instead of oil,
it works way better. The Mayo sticks better than the oil and releases perfectly every time. It also produces great sear marks. 

It does not leave any flavor or texture behind. Just perfectly cooked fish that does not stick. 

Disclaimer: I do use grill grates when I grill fish so I have not tried this on the stock grid

we did a gochujang grilled salmon tonight:

Nothing earth shattering but wanted it to be available in search on here in case someone was looking for help. 

Thanks for this! Haven't grilled fish yet but have been wanting to. 

loco_engr

Thanks for posting this tip!

caliking

Its kinda funny how the answer is always... mayo! Because it works. 

Haven't done a lot of fish on the egg. Frogmats have worked well, though.  

What else is on that salmon? It looks darn good in the plated shot. 

PS - Whoever isn't eating the skin is losing. 

Ozzie_Isaac

JohnInCarolina said:

This sounds right to me, just make sure it’s Duke’s mayo.  

I wonder if miracle whip would work?  Leave a nice sugary caramelized layer?

Stormbringer

SWMBO saw this and is going to try it. Is there something specific about Duke's mayo? We don't have that on this side of the pond, but plenty of others to choose from. If we find it in Nova Scotia though, we'll use it there.

@The Cen-Tex Smoker grill grates ... you're a fan? I've seen mixed views on these. Also what's the green stuff in the last pic?

The Cen-Tex Smoker

Stormbringer said:

SWMBO saw this and is going to try it. Is there something specific about Duke's mayo? We don't have that on this side of the pond, but plenty of others to choose from. If we find it in Nova Scotia though, we'll use it there.

@The Cen-Tex Smoker grill grates ... you're a fan? I've seen mixed views on these. Also what's the green stuff in the last pic?

Nothing magic about Dukes. Kind of a running gag on here (but it is the best Mayo). 

I only use grill grates on fish or inverted for smash burgers on the flat side. I don’t care about grill marks so they don’t do much for me on things like steak or chicken. The thing they do with fish is pretty hard to beat. The spatula took it comes with slides through the grooves so you can easily slide it under the fish and lift up without scraping it off the grid. I bought them specifically for grilling fish and they work well for that 

the “green stuff” in the pic is spinach gomae (spinach sautéed in sesame oil with gomae dust (toasted sesame seeds and some other stuff) 

Stormbringer

The Cen-Tex Smoker said:

Stormbringer said:

SWMBO saw this and is going to try it. Is there something specific about Duke's mayo? We don't have that on this side of the pond, but plenty of others to choose from. If we find it in Nova Scotia though, we'll use it there.

@The Cen-Tex Smoker grill grates ... you're a fan? I've seen mixed views on these. Also what's the green stuff in the last pic?

Nothing magic about Dukes. Kind of a running gag on here (but it is the best Mayo). 

I only use grill grates on fish or inverted for smash burgers on the flat side. I don’t care about grill marks so they don’t do much for me on things like steak or chicken. The thing they do with fish is pretty hard to beat. The spatula took it comes with slides through the grooves so you can easily slide it under the fish and lift up without scraping it off the grid. I bought them specifically for grilling fish and they work well for that 

the “green stuff” in the pic is spinach gomae (spinach sautéed in sesame oil with gomae dust (toasted sesame seeds and some other stuff) 

aaaand grill grates are on the wish list. 

Langner91

@Stormbringer, since you have a large and a MMX, the grill grates are (sorta) interchangeable.

The MMX takes two panels - 13.75" mitre cut.  The Large takes the same two 13.75" mitre cut panels and one un-mitred 13.75" rectangular panel.

So, if you buy them for the Large, you have what you need for the MMX, or vice versa with the addition of one extra panel.

Very handy accessory that works with both of your eggs!

Ozzie_Isaac

Stormbringer said:

SWMBO saw this and is going to try it. Is there something specific about Duke's mayo? We don't have that on this side of the pond, but plenty of others to choose from. If we find it in Nova Scotia though, we'll use it there.

@The Cen-Tex Smoker grill grates ... you're a fan? I've seen mixed views on these. Also what's the green stuff in the last pic?

Hellmann's (Best Foods) is the next best mayo.

Elijah

The Cen-Tex Smoker said:

Stormbringer said:

SWMBO saw this and is going to try it. Is there something specific about Duke's mayo? We don't have that on this side of the pond, but plenty of others to choose from. If we find it in Nova Scotia though, we'll use it there.

@The Cen-Tex Smoker grill grates ... you're a fan? I've seen mixed views on these. Also what's the green stuff in the last pic?

Nothing magic about Dukes. Kind of a running gag on here (but it is the best Mayo). 

I only use grill grates on fish or inverted for smash burgers on the flat side. I don’t care about grill marks so they don’t do much for me on things like steak or chicken. The thing they do with fish is pretty hard to beat. The spatula took it comes with slides through the grooves so you can easily slide it under the fish and lift up without scraping it off the grid. I bought them specifically for grilling fish and they work well for that 

the “green stuff” in the pic is spinach gomae (spinach sautéed in sesame oil with gomae dust (toasted sesame seeds and some other stuff) 

Oh there is indeed something magic about Dukes. It's also made an hour away, so maybe I'm biased. 

Stormbringer

Langner91 said:

@Stormbringer, since you have a large and a MMX, the grill grates are (sorta) interchangeable.

The MMX takes two panels - 13.75" mitre cut.  The Large takes the same two 13.75" mitre cut panels and one un-mitred 13.75" rectangular panel.

So, if you buy them for the Large, you have what you need for the MMX, or vice versa with the addition of one extra panel.

Very handy accessory that works with both of your eggs!

@langner91 Well that is very interesting ... thanks! Fortunately I haven't placed an order yet. Once again the forum is doing a bang up job of spending my money for me.

danhoo

Dukes is hard to find out here. Best Foods (aka Hellmans) is everywhere.

I haven't tried mayo on fish with skin on it. Burnt fish skin is a treat.

Legume

I’ll try this next time I grill a salmon filet. I always start skin up and then finish skin down, this should help.

kl8ton

Thanks for the info!  

RyanStl

Nice tip. I would never have thought to use mayo like that

Gulfcoastguy

I bought a salmon filet yesterday for use tonight. Of course this afternoon the bottom fell out of the sky. I have a boxful of Alder planks .  Now to decide which bottle( of very many) rub to use . Deez Nuts maybe?

kl8ton

Gulfcoastguy said:

I bought a salmon filet yesterday for use tonight. Of course this afternoon the bottom fell out of the sky. I have a boxful of Alder planks .  Now to decide which bottle( of very many) rub to use . Deez Nuts maybe?

Do you have raging river by dizzy pig? We love that with a mixture of maple syrup and butter. 

Langner91

Are you going to cook them on the alder planks? The mayo deal was to keep it from sticking to the grid, not to a plank.

I would mix your mayo with some soy sauce, minced garlic, and honey.  Schmear that on the fish and go for it!

If using the planks, I would marinate in soy, garlic, olive oil, melted butter and honey.  Then, cook them on the planks.

Gulfcoastguy

This is a weekday cook, not Valentines. I might have Ragin River, age unknown, but I have never used Deez Nuts.

wwinnc

No doubt Dukes only- never put it on fish though- will have to try.  Usually cook skin down and don't flip.  It separates from skin when done or I separate when serving.  Fish is great on the egg!