Photo of Grilled fish with homemade tartar sauce by WW

Grilled fish with homemade tartar sauce

4
2
2
SmartPoints® value per serving
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
6
Difficulty
Easy
You and your family will fall in love with this fresh grilled fresh recipe that gets its flavor from a simple lemon and olive oil mixture. For perfectly grilled catch-of-the day, use fillets that are at least 1-inch thick. Be sure not to overcook the fish. Once it can flake with a fork, remove it from the grill. The tartar sauce can be made ahead and refrigerated. Prefer a grilled fish sandwich? Halibut has one center bone that’s a snap to remove after the fish is cooked. Simply remove it and serve the fish on the bun of your choice. Serve this with coleslaw.

Ingredients

Uncooked halibut fillet(s)

2 pound(s)

Olive oil

1 Tbsp

Fresh lemon juice

2 Tbsp, divided

Uncooked vidalia onion(s)

¼ cup(s), sliced, finely chopped

Unsweetened dill pickle(s)

¼ cup(s), finely chopped

Capers

2 Tbsp, finely chopped

Fresh parsley

1 Tbsp, fresh, finely chopped

Dill

2 Tbsp, fresh, finely chopped

Sugar

½ tsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Reduced calorie mayonnaise

¼ cup(s)

Cooking spray

1 spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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. 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.Immediately serve fish with tartar sauce. Yields about 4 to 5 ounces fish and 2 1/2 tablespoons sauce per serving.