Recipe finder
Lemon and Dill Walleye Sandwiches with Tartar Sauce
- Yield: 6 sandwiches
- Prep 1 hr
- Grill 10 mins
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
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle both sides of fish with salt and black pepper.
- In a small bowl, combine lemon peel, lemon juice, oil, dill, garlic and hot pepper sauce.
- 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.
- 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
- 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