Ingredients
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2 tablespoons olive oil, divided (add 1/2 tsp if using a disposable aluminum pan to grill your fish in)
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6 fish fillets, about 2 pounds
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1 teaspoon dried dill
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1/2 teaspoon salt
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1/4 cup onion, chopped
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1 cup mayonnaise
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1 tablespoon capers
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1 teaspoon capers
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1 tablespoon fresh parsley, chopped
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1 tablespoon lemon juice
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1/4 teaspoon black pepper, cracked
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2 lemons, thinly sliced
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2 limes, thinly sliced
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1 (2 ounce) jar pimentos, diced and drained
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3/4 teaspoon lemon-pepper seasoning
Instructions
- Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
- Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
- While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
- Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.