Grilled Whitefish With Dill Tartar Sauce Recipes

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.

GRILLED TUNA STEAKS WITH DILL SAUCE

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

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.

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

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 Old Bay, 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. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy

DILL TARTAR SAUCE

Steps:

• Rinse capers in a strainer, pressing them lightly to squeeze out the brine.
• Mince capers and place in a bowl with mayonnaise, dill, dill pickle, lemon juice, salt, and pepper. Mix until well combined.
• Let sit for flavors to melt for 30 minutes before serving.

GRILLED WHITEFISH WITH LEMON-TARRAGON SAUCE

Steps:

• Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
• Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
• Transfer whitefish to plates. Drizzle sauce over and serve.

DILL SAUCE FOR FISH

Steps:

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

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Steps:

• In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

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