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Grilled Walleye Sandwiches
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- ½ cup mayonnaise
- 2 tablespoons finely chopped dill pickle
- 2 teaspoons grated lemon zest, divided
- 3 tablespoons lemon juice, divided
- 1 teaspoon Dijon mustard
- 2 tablespoons snipped fresh dill or 2 teaspoons dried dill, divided
- 4 cloves garlic, minced, divided
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 boneless, skinless walleye fillets (about 1½ pounds)
- hot sauce of choice, to taste
- 3 or 4 lemons, thinly sliced
- 4 soft sub or hot dog rolls
- 1 cup dill pickle slices
- 2 cups shredded iceberg or romaine lettuce
- 2 tomatoes, sliced 1/4-inch thick
- To make the tartar sauce, whisk the mayonnaise, chopped dill pickle, 1 teaspoon lemon zest, 1 tablespoon lemon juice, Dijon mustard, 1 tablespoon fresh or 1 teaspoon dried dill, half of the garlic, and 1 tablespoon olive oil in a small bowl until smooth.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
- Using Kingsford® Original Charcoal, prepare the grill for direct cooking and preheat to 350°F.
- In a small bowl, combine the remaining lemon zest and juice, dill, garlic and olive oil. Add hot sauce to taste. Set aside.
- Season the fish fillets on both sides with salt and pepper.
- Grease the grill grates and place directly over the prepared medium coals. Slightly overlap the lemon slices on the grill grates in a pattern to accommodate the fish fillets.
- Place the fish directly on the lemon slices. Brush with the lemon-dill mixture. Cover the grill and cook for 10 to 12 minutes or until fish flakes easily when tested with a fork — don’t turn the fish. For your safety, please reference the USDA safe cooking temperatures.
- To assemble, lightly toast and butter the rolls. Spread the tartar sauce on both sides of each roll and place one fish fillet into each roll.
- Top with pickle slices, shredded lettuce and tomato. Serve immediately.
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