Thursday, March 24, 2011

Tartar Dill Sauce


This Lent season we have been eating alot of Pan Fried Tilipia. Mostly because my son will actually gobble it up like nobody's business, but partially because I can buy a huge bag of frozen tilipia fillets on the cheap and feed everyone fish tacos and tilipia with capers and lemon and no one complains.

I usually have a new version of tartar sauce each Lenten season that I whip up to accompany the fried fish, but the recipe never gets written down. This year I actually remembered!

I used Greek yogurt because it was hiding in my frig, and it's also a great alternative to sour cream. If you don't have it, you could easily substitute sour cream or mayo for it. If you are looking for a reason to buy a big tub of Greek yogurt, try the recipe for Gyros with Tatziki Sauce and use the leftovers for topping your tacos and making tartar sauce!

Tartar Dill Sauce
2 tablespoons mayo
1/4 cup greek yogurt
2 tablespoons sour cream
1/4 cup finely chopped pickle
1/4 teaspoon dried dill (more or less to taste)
1/4 teaspoon black pepper

Combine. Refrigerate for at least 30 minutes to let the flavors combine.



I am sharing this recipe at The Grocery Cart Challenge's Recipe Swap.

Creatively Domestic

Simple Cooking | Easy Cooking

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