Lemon Dill Tartar Sauce

My husband and I enjoy fish on average two to three times a week.  A good portion of that fish is locally caught perch or pickerel.  I like to fish and we have very generous friends who share their catch with us as well.  We also enjoy a multitude of fish that is not locally caught.  Our preferred methods of cooking are pan fried, broiled, baked and occasionally deep fried or grilled.  Surprisingly neither of us a big on putting anything on the fish when eating other than a little fresh lemon juice however, I occasionally make a basic tartar sauce to serve with fish especially if the kids are home. 

The other day I checked out the FoodNetwork just in time to quickly scribble out the ingredients for a zipped up tartar sauce.  There were no amounts given so I decided to do a bit of experimenting.  My clone recipe is not identical to the one used in that particular restaurant but it is quite delicious with a flavour that really pairs nicely with any white fish.  I served is with lightly coated cod.

Lemon Dill Tartar Sauce
recipe by: Garden Gnome

1 c Miracle Whip salad dressing
1 sm dill pickle, finely chopped
1 tsp fresh lemon juice
¼ tsp Frank's Hot Sauce clone
½ tsp dried parsley
¼ tsp Spanish paparika
¼ tsp organic granulated sugar
¼ tsp Worcestershire sauce
pinch of salt and pepper

Chop the dill pickle in a food processor.  Measure the Miracle Whip salad dressing into a mixing bowl.  Stir in the remaining ingredients, mixing well.  Refrigerate 1 hour to let flavours blend.  Spoon into serving bowl.

Note:  This sauce will keep nicely for 7 to 10 days in the refrigerator.

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