• ▢ 1/2 c. mayonnaise
• ▢ 2 Tbsp finely chopped dill pickle
• ▢ 2 tsp grated lemon zest divided
• ▢ 3 Tbsp lemon juice divided
• ▢ 1 tsp Dijon mustard
• ▢ 2 Tbsp snipped fresh dill or 2 tsp dried dill divided
• ▢ 4 cloves garlic minced, divided
• ▢ 3 Tbsp olive oil divided
• ▢ 1/2 tsp Kosher salt
• ▢ 1/4 tsp freshly ground black pepper
• ▢ 4 boneless, skinless walleye fillets about 11/2 lbs
• ▢ hot sauce to taste
• ▢ 3-4 lemons thinly sliced
• ▢ 4 soft sub or hot dog rolls
• ▢ 1 c. dill pickle slices
• ▢ 2 c. shredded iceberg or romaine lettuce
• ▢ 2 tomatoes sliced 1/4'' thick

Instructions

• 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. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
  
• Using Kingsford® Charcoal, prepare the grill for direct cooking and preheat to 350 degrees Fahrenheit.
  
• In 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.
  
• 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. 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.
  
• 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.
  
  Recipe courtesy of Gimme Some Grilling
  https://gimmesomegrilling.com/grilled-walleye-sand...