Grilled Fish with Homemade Tartar Sauce

By McCarleyRHLAC

Course: main meals
PointsPlus™ Value: 5
Servings: 6

Ingredients

• 2 pound(s) halibut fillet(s)
• 1 Tbsp olive oil
• 2 Tbsp fresh lemon juice, divided
• 1/4 cup(s) vidalia onion(s), finely chopped
• 1/4 cup(s) dill pickle(s), finely chopped
• 2 Tbsp capers, finely chopped
• 1 Tbsp parsley, fresh, finely chopped
• 2 Tbsp dill, fresh, finely chopped
• 1/2 tsp sugar
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/4 cup(s) reduced-calorie mayonnaise
• 1 spray(s) cooking spray

Preparation

Step 1

Wash fish and pat dry. Mix oil with 1 tablespoon of lemon juice in a small cup. Place fish in a glass dish and baste with oil mixture; cover and refrigerate.


Meanwhile, to make tartar sauce, combine onions, pickles, capers, parsley, dill, sugar, remaining tablespoon of lemon juice, salt and pepper in a small bowl; stir in mayonnaise, cover and set aside.


To grill fish, coat grill rack with cooking spray (make sure grill is off; do not spray onto heated grill). Preheat grill to medium-high. Grill fish for 4 minutes; flip and cook until fish turns opaque all the way through, basting with any remaining oil mixture, about 4 minutes more.

To broil fish, place broiler rack 2-inches away from heat source. Heat broiler and broiler pan to medium-high heat. Place fish on heated pan and cook for 4 minutes; turn and cook for 4 minutes more.

Immediately serve fish with tartar sauce. Yields about 4 to 5 ounces fish and 2 1/2 tablespoons sauce per serving.


Notes
Prefer a grilled fish sandwich? Halibut has one center bone that’s a snap to remove after the fish is cooked. Simply remove it and serve the fish on the bun of your choice (could affect PointsPlus values).