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Ingredients
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4 boneless, skinless walleye fillets (about 1½ pounds)
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3 lemons, thinly sliced
Tartar Sauce
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0.5 cup mayonnaise
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2 tbsp. finely chopped dill pickle
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1 tsp. grated lemon zest
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1 tbsp. lemon juice
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1 tsp. Dijon mustard
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1 tbsp. snipped fresh dill or 1 teaspoons dried dill
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2 cloves minced garlic
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1 tbsp. olive oil
remaining ingredients
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0.5 tsp. kosher salt
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0.25 tsp. freshly ground black pepper
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hot sauce of choice, to taste
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1 tsp. lemon zest
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2 tbsp. lemon juice
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1 tbsp. snipped fresh dill or 1 teaspoons dried dill
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2 cloves minced garlic
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2 tbsp. olive oil
to serve
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4 soft sub or hot dog rolls
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2 tomatoes, sliced 1/4-inch thick
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1 cup dill pickle slices
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2 cup shredded iceberg or romaine lettuce
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
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