Cooking for 4 people
Ingredients
- 4
boneless, skinless walleye fillets (about 1½ pounds)
- 3
lemons, thinly sliced
- 1/2 cup
mayonnaise
- 2 tbsp.
finely chopped dill pickle
- 1 tsp.
grated lemon zest
- 1 tbsp.
lemon juice
- 1 tsp.
Dijon mustard
- 1 tbsp.
snipped fresh dill or 1 teaspoons dried dill
- 2 cloves
minced garlic
- 1 tbsp.
olive oil
- 1/2 tsp.
kosher salt
- 1/3 tsp.
freshly ground black pepper
-
hot sauce of choice, to taste
- 1 tsp.
lemon zest
- 2 tbsp.
lemon juice
- 1 tbsp.
snipped fresh dill or 1 teaspoons dried dill
- 2 cloves
minced garlic
- 2 tbsp.
olive oil
- 4
soft sub or hot dog rolls
- 2
tomatoes, sliced 1/4-inch thick
- 1 cup
dill pickle slices
- 2 cup
shredded iceberg or romaine lettuce
1Food Prep
First, whisk the ingredients for the tartar in a small bowl until smooth. Season with ½ tsp. salt and ¼ tsp. pepper. Cover and refrigerate until ready to use.
Next, in a small bowl, combine the remaining lemon zest and juice, dill, garlic and olive oil. Add hot sauce to taste. Set aside.
Finally, season the fish filets on both sides with salt and pepper.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Slightly overlap the lemon slices on the grill grates in a pattern to accommodate the fish filets.
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 and reaches an internal temperature of 145ºF — don’t turn the fish.
To assemble, lightly toast and butter the rolls. Spread the tartar sauce on both sides of each roll and place one fish filet into each roll.
Top with pickle slices, shredded lettuce and tomato. Serve immediately.
For safe meat preparation, reference the USDA website.
