Originally Posted by obscure2k

Indeed, I learned about spreading a thin layer of mayo on fish (on the skin). Works well and skin is easy to remove. I like the idea of combining it with Dijon mustard. I think I first learned this lesson in NYT Food section. BTW, I also learned about Dukes Mayo in NYTimes. (It was a recipe for chicken salad).
Here is quote from NYT "Duke’s mayonnaise, which is free of sweeteners and tangier than most factory versions, is my favorite, but it is available only in stores in the Southern states. (It can also be ordered online.) I like to add crème fraîche or sour cream for chicken salad, which fluffs the texture of the dressing; mayonnaise alone can be greasy.