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Grilled Tripletail with Tartar Sauce

I have posted several different tartar sauce recipes recently but have decided to go back to the one I have used for years. I always made it from scratch using only experience and taste rather than a recipe. To post the recipe I had to stop and measure the quantities, the thing I hate the most about developing recipes. The fish are cooked on a grill mat.

2 tripletail fillets

Olive oil for brushing

Creole Seasoned Salt to taste

Prepare the tartar sauce (recipe follows). Prepare the grill for hot direct cooking. Brush the fish with oil and season to taste. When grilling fish fillets, I find it is handy to have two spatulas. I use the term spatula incorrectly because it is the common usage. Technically, a spatula is a device for folding and spreading while the device used for turning things over is a turner. Pictured below are the two turners I use for fish fillets.

Place the grill mat directly over the fire and place the fillets on the mat. Cook for 3 1/2 minutes per side.

Tartar Sauce

1/3 cup mayonnaise

1 tablespoon coarse ground mustard

1 teaspoon dill pickle relish

1/2 teaspoon fresh lemon juice

Scant pinch kosher salt

Combine all, thoroughly mix, and refrigerate for 1/2 to 1 hour.


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