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Orange Roughy with Tartar Sauce

 Orange Roughy with Tartar Sauce
You’ll never buy tartar sauce again once you’ve tasted Michelle’s super-easy recipe! Wrapped in a foil packet, her fish comes out moist, flaky and perfect every time—and cleanup is a cinch. “I love to serve this with my favorite baked beans and fried potatoes.” Michelle Stromko - Forest Hill, Maryland
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 orange roughy fillets (6 ounces each)
  • 1 tablespoon seafood seasoning
  • 2 tablespoons butter, cubed
  • TARTAR SAUCE:
  • 2/3 cup chopped dill pickles
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped onion
  • Dash pepper

Directions

  • Place three fillets on a double thickness of heavy-duty foil (about
  • 18 in. square); repeat with remaining fillets. Sprinkle fish with
  • seasoning; dot with butter.
  • Fold foil around fish and seal tightly. Grill packets, covered, over
  • medium heat for 10-15 minutes or until fish flakes easily with a
  • fork. Open foil carefully to allow steam to escape.
  • In a small bowl, combine the sauce ingredients; serve with fish.
  • Yield: 6 servings (1 cup sauce).
Nutritional Facts: 1 fillet with about 2 tablespoons sauce equals 287 calories, 20 g fat (4 g saturated fat), 107 mg cholesterol, 772 mg sodium, 1 g carbohydrate, trace fiber, 25 g protein.

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Orange Roughy with Tartar Sauce (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.