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GRILLED FISH W/HOMEADE TARTAR SAUCE




Source of Recipe


WW


Recipe Introduction


POINTS® Value: 5
Servings: 6
Preparation Time: 20 min
Cooking Time: 8 min
Level of Difficulty: Easy




List of Ingredients




2 pound halibut fillet(s)
1 Tbsp olive oil
2 Tbsp fresh lemon juice, divided
1/4 cup vidalia onion(s), finely chopped
1/4 cup 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 reduced-calorie mayonnaise
1 sprays cooking spray


Recipe



• 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. (Cook longer for fish more than 1-inch thick.) Serve with tartar sauce. Yields about 4 to 5 ounces of fish and 2 1/2 tablespoons of sauce per serving.
** 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. Serve with tartar sauce. Yields about 4 to 5 ounces of fish and 2 1/2 tablespoons of sauce per serving.

NOTE: Nothing says summer like freshly grilled fish. For perfectly grilled catch-of-the day, use fish steaks that are at least 1-inch thick. For thinner steaks or fillets, use a fish grill basket.

Prefer a grilled fish sandwich? Halibut has one center bone that’s a snap to remove after the fish is cooked. Remove the bone and serve on the bun of your choice (be sure to account for any extra POINTS values).

Don’t have a grill? Broiling is just as easy and you can use any fish, like a sole fillet, to cut down on POINTS values. Thin fillets should be broiled for 6 minutes on one side (do not flip), until fish turns from glossy to opaque.