Lemon and Dill Walleye Sandwiches with Tartar Sauce | Midwest Living

Lemon and Dill Walleye Sandwiches with Tartar Sauce

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Lemon and Dill Walleye Sandwiches with Tartar Sauce

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  • Yield: 6 sandwiches
  • Prep 1 hr
  • Grill 10 mins

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When you crave a fish dinner, grill these seasoned walleye fillets and serve them on a bun topped with slaw and delicious homemade sauce.

Ingredients

  • 24 -36 ounces fresh or frozen skinless, boneless walleye pike, haddock, sole, tilapia or cod fillets, 3/4 inch thick
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons snipped fresh dill or 1 teaspoon dried dillweed
  • 4 cloves garlic, minced
  • 1/4-1/2 teaspoon bottled hot pepper sauce
  • 4 large lemons, cut into 1/4-inch slices
  • 12 slices wheat country bread, lightly buttered, or 6 hoagie buns, French-style rolls or other crusty rolls, split and lightly buttered
  • 3 cups packaged shredded cabbage with carrot (coleslaw mix) or packaged mixed salad greens
  • 6 tomato slices
  • Tartar Sauce (recipe follows)

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle both sides of fish with salt and black pepper.
  2. In a small bowl, combine lemon peel, lemon juice, oil, dill, garlic and hot pepper sauce.
  3. For a charcoal grill: Arrange a bed of lemon slices on greased grill rack directly over medium coals. Arrange fish on lemon slices. Brush with the lemon-oil mixture. Cover and grill for 10 to 12 minutes or until fish flakes easily when tested with a fork (do not turn fish). (For a gas grill: Preheat grill. Reduce heat to medium. Arrange lemon slices and fish on greased grill rack over heat (line grill rack with foil if grids are too wide). Brush with marinade. Cover and grill as above.) Place bread or buns, cut side down, next to fish the last 2 minutes of grilling or until toasted, turning bread slices once.
  4. To serve, using a large spatula, transfer fish pieces to 6 bread slices or bun bottoms with shredded cabbage mix and tomato slices. Top with Tartar Sauce and cover with remaining bread or bun tops. Discard lemon slices. Makes 6 sandwiches.

Make Ahead Tip

  • Advance Tailgating Preparation: Prepare Tartar Sauce as directed above. Season fish with salt and pepper and place in a large self sealing plastic bag. Prepare lemon-oil brush-on mixture and place in an airtight container. Place shredded cabbage mixture in a small self sealing plastic bag. Slice lemons, slice tomatoes and butter hoagie buns and store each separately in an airtight containers. Store all bags and all containers in the refrigerator for up to 24 hours.

Tip

  • To Tote: Before leaving home, place bags and containers inside a well-insulated cooler with plenty of ice or ice packs (keep at a temperature of 40 degrees F or below). At tailgating site, grill fish as above. Add buttered hoagie buns to grill the last few minutes of grilling to toast. Serve as above.

Tartar Sauce

Ingredients

  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons finely chopped sweet or dill pickle
  • 1 tablespoon finely chopped green onion or red onion
  • 1 tablespoon snipped fresh parsley
  • 1/2 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
  • 1/2 teaspoon paprika

Directions

  1. In a medium bowl, combine mayonnaise, sweet pickle, green onion, fresh parsley, lemon peel, lemon juice, fresh dill, and paprika. Store any remaining tartar sauce in the refrigerator for up to 1 week. Makes about 1-1/4 cups.

Nutrition Facts

(Lemon and Dill Walleye Sandwiches with Tartar Sauce)

cal. (kcal) 489, pro. (g) 31, carb. (g) 57, Riboflavin (mg) 0, Fat, total (g) 16, chol. (mg) 1084, calcium (mg) 232, vit. C (mg) 37, sat. fat (g) 4, Thiamin (mg) 1, iron (mg) 4, vit. A (IU) 437, Potassium (mg) 648, sodium (mg) 645, Cobalamin (Vit. B12) (µg) 2, Monosaturated fat (g) 7, Folate (µg) 121, fiber (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Niacin (mg) 6, sugar (g) 10

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