Here's why you need mayonnaise for the best grilled shrimp and fish instead. You might be surprised by the mention of this ...

Take fish for instance. Mayo can be a grill master's best friend ... As cookbook author Meathead Goldwyn tells the LA Times, "It sticks really well to the food, helps release food from the hot ...

Rub the fish fillets with the lemon juice and 1 tsp of the salt. Keep aside for five minutes and wash off. 2. Steam the fish or boil till tender but still holds its shape. Drain and leave to cool. 3.

“We mix our mayonnaise with kimchi, wasabi, fish sauce — you name it.” Whether you’re making homemade mayonnaise or opting for a store-bought jar, you can easily make it even better with ...

Season. To assemble, place some lettuce and sliced cucumber on a split bun and top with the fish. Add a dollop of the mayo and top with the bun top.