Fish Tales

Grilled Fish Fillets

Salt & Pepper Grilled Fillets w/ Homemade Tartar Sauce

Local cookbook authors and BBQ Queens Karen Adler and Judith Fertig recently published Techniques for Grilling Fish and it’s filled with great advice, beautiful photos, and terrific recipes.  Here’s a simple recipe for grilled fish fillets that is perfect for a lighter summer dinner.  This is best eaten outside, the fish right off the grill, served with a simple tossed salad and glass of rosé.

Salt and Pepper Grilled Fillets with Homemade Tartar Sauce

4 fish fillets, 5 to 6 ounces each

olive oil

kosher or sea salt and freshly ground black pepper to taste

Homemade Tartar Sauce

1 cup mayonnaise

¼ cup sweet pickle relish

2 tablespoons grated onion

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce kosher or sea salt and freshly ground black pepper to taste

Method
1.  Prepare a hot fire in a grill.  Oil the grill grates or a perforated grill rack

2.  To make the tartar sauce, mix all ingredients in a small bowl until well blended.  Cover and refrigerate until serving time. (Tartar sauce can be made up to 2 days ahead of time.)

3.  Brush or spray the fillets on both sides with olive oil.  Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness*, turning once halfway through.  A fish fillet is done when it begins to flake when tested with a fork in the thickest part.

4.  Remove from grill, season with salt and pepper, and serve hot with the tartar sauce.

*Grill fish fillets for 10 minutes per inch of thickness, judged by the thickest part of the fillet, over a hot fire.  A catfish fillet, for example, is usually about ¾-inch thick in the thickest part.  That means you should grill the fillet for about 7 minutes total, turning once halfway through.