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Broiled Fish With Tartar Sauce Recipe

By CHP Admin On

Step 1: In a good-size shallow bowl, stir together the lime juice, garlic, seasoning mix and oil. Add the fish and turn to coat evenly on both sides. Let marinate for 15 minutes.

Step 2: Position an oven rack in the centre of the oven, and preheat the broiler.

Step 3: Transfer the fish to a broiler pan, place under the broiler and broil, turning once. Plan on 5 minutes per side for a 1″-thick fillet or steak and 2-1/2 minutes per side for a 1/2″-thick fillet or steak. Serve at once with the tartar sauce.

Pope’s Tartar Sauce

Step 1: In a bowl, using a wooden spoon, stir the mayonnaise until creamy. Fold in the garlic, green onions, relish and olives. Thin with the lemon juice as needed. Serve immediately, or cover and refrigerate for up to 2 weeks.

See more recipes from Robb Walsh.

Reprinted with permission from Robb Walsh’s Texas Eats (2012 Ten Speed Press).

[img_assist|nid=2135156|title=|desc=|link=popup|align=middle|width=225|height=285]

Ingredients

Juice of 2 limes
1 clove garlic, minced
1/2 cup seafood seasoning
1/4 cup vegetable oil
2 lb. fish fillets or steaks

Pope’s Tartar Sauce
2 cups mayonnaise
1 clove garlic, minced
1/2 cup chopped green onions (white and green parts)
2 tbsp sweet pickle relish
2 tbsp chopped pimiento-stuffed green olives
2 tbsp freshly squeezed lemon juice, or as needed

Directions

Step 1: In a good-size shallow bowl, stir together the lime juice, garlic, seasoning mix and oil. Add the fish and turn to coat evenly on both sides. Let marinate for 15 minutes.

Step 2: Position an oven rack in the centre of the oven, and preheat the broiler.

Step 3: Transfer the fish to a broiler pan, place under the broiler and broil, turning once. Plan on 5 minutes per side for a 1″-thick fillet or steak and 2-1/2 minutes per side for a 1/2″-thick fillet or steak. Serve at once with the tartar sauce.

Pope’s Tartar Sauce

Step 1: In a bowl, using a wooden spoon, stir the mayonnaise until creamy. Fold in the garlic, green onions, relish and olives. Thin with the lemon juice as needed. Serve immediately, or cover and refrigerate for up to 2 weeks.

See more recipes from Robb Walsh.

Reprinted with permission from Robb Walsh’s Texas Eats (2012 Ten Speed Press).

[img_assist|nid=2135156|title=|desc=|link=popup|align=middle|width=225|height=285]

Written By

CHP Admin

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