Grilled Whitefish With Dill Tartar Sauce Recipes

DILL PICKLE TARTAR SAUCE (3 SIMPLE STEPS)

Steps:

• Prepare the Ingredients - Chop the onions really fine. Take a knife and slice the pickles down the middle and scrape out the seeds. Dice the pickles really fine.
• Mix the ingredients - Add all the ingredients to a small bowl and give it a stir. You want to be somewhat delicate so you don't mush all pickles. Squeeze the lemon juice out in a separate bowl first so you don't add any seeds to your tarter sauce.
• Refrigerate - Take the mixed tartar sauce and put in into your fridge. You can serve it after you prepared it but it is better when it is chilled with your fish.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl.
• Lightly toast buns on grill pan after fish is removed.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
• Prep Time: 10 minutes
• Cook Time: 20 minutes, overlapping, including pasta
• Ease of preparation: easy

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
• Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
• Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
• Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
• Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
• Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

MISS BROWN'S FISH FILLET SANDWICH

Steps:

• For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
• For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
• Heat 2 inches oil to 350 degrees F in a large Dutch oven.
• One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
• Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
• Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.

OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE

Steps:

• Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
• Transfer fish to plates. Serve fish with tartar sauce.

DILL SAUCE FOR FISH

Steps:

• Whisk all ingredients together.
• Chill for at LEAST 4 hours to combine flavors.

GRILLED WHITEFISH WITH DILL TARTAR SAUCE

Steps:

• 1. GRILL DIRECTIONS: Heat grill. In small bowl, combine all sauce ingredients mix well. Set aside. In separate small bowl, combine butter and lemon juice blend well.2. When ready to grill, carefully oil grill rack. Place whitefish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with butter mixture. Cook 6 to 9 minutes or until fish flakes easily with fork, turning once and brushing occasionally with butter mixture. Serve with sauce.TIP: To broil whitefish, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once and brushing occasionally with butter mixture.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 390 * Calories from Fat: 300 * % Daily Value: Total Fat: 33 g 51% * Saturated Fat: 10 g 50% * Cholesterol: 110 mg 37% * Sodium: 310 mg 13% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 22 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 3 Very Lean Meat, 6 Fat