Grilled Fish with Homemade Tartar Sauce

Servings 6 servings


  • 1.5 cups mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons coarse grain mustard
  • 1 tablespoon Dijon mustard
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons dill pickles chopped
  • 2 tablespoons capers chopped
  • 2 tablespoons parsley chopped
  • 1 lemon juiced and zested
  • 6 6-oz. tuna steaks OR other firm-fleshed white fish of your choice
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste


  • DO-AHEAD TIP: Prepare tartar sauce and refrigerate for 20 minutes (see recipe).
  • Prepare tartar sauce: In a medium bowl, whisk together first 9 ingredients (mayonnaise through lemon zest and juice); cover and refrigerate for 20 minutes before serving.
  • Preheat oven broiler or grill to MEDIUM-HIGH. Coat tuna steaks in the olive oil then sprinkle both sides with salt and pepper. Place under broiler or on grill and cook for 5 minutes per side or until cooked to desired level of doneness.
  • Serve fish with tartar sauce.


SERVING SUGGESTION: Steamed baby red potatoes tossed in butter and chopped parsley, add steamed asparagus.
VEGETARIAN: Instead of fish, use sliced eggplant. KOSHER: No changes necessary.
GLUTEN FREE: Make sure mayo, mustards, pickles and capers are gluten free.
NUTRITION: Per Serving: 699 Calories; 61g Fat; 41g Protein; 2g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 579mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. Points: 20
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