This tartar sauce is my go-to condiment for all types of fish which I season with salt, pepper, and dill (fresh when available) and then top with lemon slices before cooking in a counter-top convection oven on a Napoleon® cast iron skillet, lightly oiled with virgin olive oil. The Napoleon® skillet has a removable handle which makes it a safer cooking utensil for the easy-to-reach oven. I make the sauce fresh about 1 hour before preparing the meal, so that the flavours can meld. I serve it beside the fish using the Chinese soup spoons.
- 4 tbsp. mayonnaise
- 3/4 tsp. chopped dill pickle (may substitute with sweet pickle, if a sweeter sauce is desired or use relish)
- 3/4 tsp. minced onion
- 1 tsp. lemon juice
- Pinch dill
- Pinch pepper
Mix all ingredients together in a small bowl.
Refrigerate for at least 1 hour before serving.