Reviewer:

Reviewed: Aug. 25, 2010

Great recipe! Grilled on grill tray covered with foil and heavily sprayed with PAM. Did not stick! Served with fresh lima beans, salad, and Blue Dog wine. If using red fish, grill for 12 minutes on medium heat.

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Reviewer:

Patty Wiley

Reviewed: Jul. 2, 2010

This was a very easy recipe for grilled fish. The sauce was a flavourful combination of tartar sauce and 1,000 island dressing. It was the best part. I found that you can easily substitute sour cream for the yogurt. The mayonnaise doesn't have to be fat-free. If you don't have a lemon peel, add just a little of lemon juice.

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Reviewer:

Becky

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Burlington, Wisconsin, USA

Reviewed: Aug. 29, 2008

My husband and I really enjoyed this recipe! I also used perch instead of catfish and it worked well. I did not have a grill bag so I just used tin foil. It would have fallen apart on the charcoal grill. It was very juicy and flavorful! I liked the sauce better than tartar sauce (and I happen to like tartar sauce). I suggest making more than 4 oz of fish per person...My husband and I ate 8 oz each and it was perfect!

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Reviewer:

Amy Pierce

Reviewed: Feb. 8, 2008

Loved this recipe! I used perch fillets instead of catfish, and the taste was phenomenal! Didn't change a thing and it came out great. Thanks!

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Reviewer:

Kristin

Reviewed: Jun. 28, 2007

The seasoning on the catfish was quite good, but really wasn't all that convinced that the sauce is better than a traditional tarter. It's not a bad sauce, but just not sure if it "works" better than a tartar sauce (especially homemade!). Didn't bother with a grill basket, just grilled the fish directly and it came out fine.

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