Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 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.
2 Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
3 Using Kingsford® Original Charcoal, prepare the grill for direct cooking and preheat to 350°F.
4 In a small bowl, combine the remaining lemon zest and juice, dill, garlic and olive oil. Add hot sauce to taste. Set aside.
5 Season the fish fillets on both sides with salt and pepper.
6 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.
7 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.
8 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.

Cooking for 4 people


  • mayonnaise
    0.5 cup
  • finely chopped dill pickle
    2 tbsp.
  • grated lemon zest, divided
    2 tsp.
  • lemon juice, divided
    3 tbsp.
  • Dijon mustard
    1 tsp.
  • snipped fresh dill or 2 teaspoons dried dill, divided
    2 tbsp.
  • garlic, minced, divided
    4 cloves
  • olive oil, divided
    3 tbsp.
  • kosher salt
    0.5 tsp.
  • freshly ground black pepper
    0.25 tsp.
  • boneless, skinless walleye fillets (about 1½ pounds)
  • hot sauce of choice, to taste
  • lemons, thinly sliced
  • soft sub or hot dog rolls
  • dill pickle slices
    1 cup
  • shredded iceberg or romaine lettuce
    2 cup
  • tomatoes, sliced 1/4-inch thick

For safe meat preparation, reference the USDA website.

Our Reviews

5 /5
1 Reviews
Rated 5 out of 5 by from Fantastic! 10 out of 10 - would recommend! Very flavorful and easy enough!
Date published: 2022-05-30
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