Baked Fish Fillet is topped with flavorful mayo, then sprinkled with panko for a light crunch. This simple dish should be on your rotation!.
Quick and easy dishes are a saver for busy days. There are days when I like to cook elaborate pasta. There are days when dinner involves meat that cooks for 2 hours.
And yet… there are days when all I want to do is pop something quick in the oven that doesn’t take much work and be done with it.
This Baked Fish Fillet is all that. This is ridiculously easy and you don’t need much to prepare it.
The meat is tender and melts in your mouth, and the mayo topping adds a hint of richness and lots of flavors.
Mayo is one of those condiments that seems to spark debate whenever it’s brought up. Some people love it and put it on everything. Others can’t stand the stuff. So where does mayo with fish fall in this debate? Is it a tasty combo worth trying or a gross mistake best avoided? As daring food bloggers here at Taste Quest, we decided we had to get to the bottom of this mayo-fish divide once and for all.
After polling our readers, we discovered there were strong opinions on both sides. The “pro-mayo” camp argued that mayo adds moisture and flavor to fish. The “anti-mayo” crew felt it overpowered the taste of the fish. Well, the only way to settle this was through first-hand trial and error. We devised a plan to make three different mayo-based fish dishes and then taste test them to see if mayo really enhances fish or ruins it.
Here’s what went down in our test kitchen as we solved the age-old question is mayo good with fish?
Round 1: Classic Mayo-Crusted Baked Fish
We started with a basic baked fish recipe using tilapia fillets coated with a mayo mixture containing onion, lemon juice, and Parmesan cheese, then topped with breadcrumbs. The verdict? This was a unanimous hit among our testers! The tangy, creamy mayo paired beautifully with the mild tilapia, adding moisture and seasoning without overpowering the fish. The crunchy breadcrumb topping provided a nice textural contrast. We could see why this is a popular, easy weeknight dinner recipe.
Pro Tip Go light on the mayo so it doesn’t get too heavy or greasy
Round 2: Grilled Salmon with Spicy Mayo Glaze
Next up, we grilled salmon fillets that we first brushed with a homemade spicy mayo glaze made with sriracha, lime juice, and cayenne pepper. We’ll be honest – we were a bit skeptical about how salmon would hold up with such a bold, creamy sauce. But we were pleasantly surprised! The glaze caramelized nicely on the fish, complementing the rich salmon flavor. The spicy, tangy combo was a tasty balance. A squeeze of fresh lime brightened it up. Overall, a success!
Pro Tip: Brush on just a thin layer of the glaze so it doesn’t completely overtake the salmon taste.
Round 3: Blackened Mahi Mahi Tacos with Lime Mayo
For our final mayo-fish experiment, we made blackened mahi mahi tacos topped with a lime-spiked mayo sauce and crunchy cabbage slaw. This was by far the most divisive of the three. Some tasters loved the smoky fish paired with the cooling, creamy lime mayo. But others found the mayo-cabbage combo too heavy and wet, overwhelming the mahi mahi. In the end, we dubbed this an “optional” mayo pairing – one that ultimately comes down to personal taste.
Pro Tip: Go lighter on the mayo or skip it entirely if you want the mahi mahi to shine.
The Verdict: Yes, Mayo Can Be Good with Fish!
After conducting our very official food trials, we can conclude that mayo has the potential to complement and enhance – not overwhelm – fish, adding moisture, seasoning and creaminess. But the key is using mayo judiciously and choosing dishes where it balances well with the particular type of fish. Strong, oily fish like salmon can handle bolder mayo flavors. More delicate fish call for lighter mayo accents. In the end, don’t be afraid to give mayo-fish combos a try yourself to see which ones make your taste buds sing! Experiment until you find your perfect match.
Still Not Convinced? Try These 5 Non-Mayo Pairings for Fish:
We know some of you still refuse to hop aboard the mayo fish train, and that’s okay too! There are plenty of other tasty sauces and toppings for seafood that don’t involve mayo at all. Here are a few of our favorite mayo alternatives:
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Lemon-Butter Sauce: For simple elegance, top baked or grilled fish with a bright lemony browned butter sauce. The richness perfectly balances the fish.
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Mango Salsa: Fresh tropical fruit salsas add sweetness and acidity to spice-rubbed grilled fish like mahi mahi or snapper.
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Tomato-Olive Relish: Chunky relishes with olives, tomatoes, onion and fresh herbs bring big Mediterranean flavor to seared halibut or cod.
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Garlic-Herb Compound Butter: Whip up a flavored butter with garlic, herbs, citrus and capers, then slather it over hot fish fillets as they come off the grill.
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Ginger-Soy Marinade: Marinate firm fish like tuna or swordfish in a ginger, soy, garlic and honey marinade before broiling or grilling. Sticky-sweet with a little kick.
So don’t write off fish dishes just because they contain mayo – try them with an open mind! But if you want to avoid mayo altogether, there are plenty of other options to impart flavor. Get creative with your fish toppings and seasonings until you find your favorites.
How do you feel about mayo with fish? Crazy delicious or just plain crazy? Share your thoughts and favourite non-mayo fish recipes in the comments! We’d love to hear from you.
Make the Mayo Mixture and Bake the Fish
Preheat oven to 400 F. In a bowl, stir together mayo, garlic powder, onion powder, paprika, pepper, and dill weed.
Cover the fish with a thin, even layer of the mayo mixture. Do this until you’ve used up all of it.
Sprinkle panko bread crumbs over the mayo. Using an olive oil spray, lightly spritz each fish just until the bread crumbs are slightly moistened.
Bake the fish for 20-25 minutes, or until the top is golden and bubbly.
- Use Frozen Basa fillet. Thaw them well.
- You can also use sole fillets.
- Choose fillets that are large and plump.
- Because I think the basa is already tasty, I didn’t add any salt to the recipe. It tastes great, and the spices in the mayo topping make it even better.
- I think the best way to add salt is to sprinkle it on top of the fish when you serve it, according to your taste.
ps. Also, try my Easy Anytime Beef Burrito.
Let’s Make Easy Baked Fish Fillet
The fish fillet should be thawed completely, then pat dry with paper towels to absorb excess moisture.
Line a large baking pan with foil or parchment paper. Arrange the fish fillet in a single layer.
THIS Is Better Than Mayonnaise | Carnivore Recipe
Does Mayo stick to fish?
There are a couple other ways to keep fish from sticking—using a wood plank or even a bed of sliced lemons —but the mayonnaise sticks to the fish better than other fats will and it also keeps the fish tender and juicy. If you don’t like mayo, there’s no need to worry. The mayonnaise flavor and texture isn’t noticeable after you’re done grilling.
Is Mayo good for fish sauce?
Some mayonnaise brands include lemon juice, garlic, or even mustard powder, which can enhance the overall taste of the sauce. Another reason why mayo is great for fish sauce is that it adds a unique creaminess that you can’t get from other ingredients.
Can you put Mayo on fish fillets?
Cooking fillets can be a challenge—they have a habit of sticking to pans (and all but welding themselves to grill grates), and efforts to dislodge them frequently end in ruined or, at best, messy shards of fish. That’s where the mayo trick comes in. Spread a dollop of mayo on the fillets, as though you’re frosting a cake.
Can you put Mayo on fish before grilling?
Spreading mayo on fish before grilling it may seem odd, but mayo is mostly oil flavored with lemon juice, salt, and sometimes mustard and herbs—exactly the sort of ingredients you might ordinarily coat fish with before grilling it. And in fact, dilled mayonnaise is an even better choice than regular mayonnaise when making this.