Name: Lemon and Dill Walleye Sandwiches with Tartar Sauce
Prep time: 60 min
Yield: 6 sandwiches
Ingredients: 24 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; ¼ teaspoon bottled hot pepper sauce; 4 large lemons, cut into 1/4-inch slices; 12 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

Step 1
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle both sides of fish with salt and black pepper.

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Step 2
In a small bowl, combine lemon peel, lemon juice, oil, dill, garlic and hot pepper sauce.

For a charcoal grill:

Step 1
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.

Step 2
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.

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.

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.

Nutrition Facts (Lemon and Dill Walleye Sandwiches with Tartar Sauce)

Per Serving:

489 calories; total fat 16g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 1084mg; sodium 645mg; potassium 648mg; carbohydrates 57g; fiber 3g; sugar 10g; protein 31g; vitamin a 437IU; vitamin c 37mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 121mcg; vitamin b12 2mcg; calcium 232mg; iron 4mg.

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