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. Season with 1/2
teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready
Using Kingsford® Charcoal, prepare the grill for direct cooking and preheat to 350 degrees Fahrenheit.
a small bowl, combine the remaining lemon zest and juice, dill, garlic
and olive oil. Add hot sauce to taste. Set aside. Season the fish
fillets on both sides with salt and pepper.
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. Place the fish directly on the lemon
slices. Brush with the lemon-dill mixture. Cover the grill and cook fro
10-12 minutes or until the fish flakes easily when tested with a fork -
don't turn fish.
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.
Recipe courtesy of Gimme Some Grilling