Grilled fish with homemade tartar sauce
Uncooked halibut fillet(s)
Fresh lemon juice
2 tbsp(s), divided
Uncooked vidalia onion(s)
¼ cup(s), sliced, finely chopped
Unsweetened dill pickle(s)
¼ cup(s), finely chopped
2 tbsp(s), finely chopped
1 tbsp(s), fresh, finely chopped
2 tbsp(s), fresh, finely chopped
⅛ tsp(s), or to taste
⅛ pinch, or to taste
Reduced calorie mayonnaise
- Wash fish and pat dry. Mix oil with 1 tablespoon of lemon juice in a small cup. Place fish in a glass dish and baste with oil mixture; cover and refrigerate.
- Meanwhile, to make tartar sauce, combine onions, pickles, capers, parsley, dill, sugar, remaining tablespoon of lemon juice, salt and pepper in a small bowl; stir in mayonnaise, cover and set aside.
- To grill fish, coat grill rack with cooking spray (make sure grill is off; do not spray onto heated grill). Preheat grill to medium-high. Grill fish for 4 minutes; flip and cook until fish turns opaque all the way through, basting with any remaining oil mixture, about 4 minutes more. (Cook longer for fish more than 1-inch thick.) Serve with tartar sauce. Yields about 4 to 5 ounces of fish and 2 1/2 tablespoons of sauce per serving.To broil fish, place broiler rack 2-inches away from heat source. Heat broiler and broiler pan to medium-high heat. Place fish on heated pan and cook for 4 minutes; turn and cook for 4 minutes more. Serve with tartar sauce. Yields about 4 to 5 ounces of fish and 2 1/2 tablespoons of sauce per serving.