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Barbecued Fish And Chips With Lemon Tartar Sauce

fish, bbq

4 large baking potatoes
2 lemons
1/3 cup light mayonnaise
2 tablespoons relish
4 fish steaks; salmon or halibut

Scrub potatoes; cut each lengthwise into 6 wedges and place in bowl. Combine 1/4 cup vegetable oil and 1/2 teaspoon each salt and pepper; drizzle over potatoes and toss to coat. Reserving any oil mixture, place potatoes on greased grill over medium-high heat; close lid and cook, turning often, for 20 minutes. Meanwhile, grate 1 teaspoon lemon rind and squeeze 1 tablespoon lemon juice from 1 of the lemons into small bowl; stir in mayonnaise and relish. Cut remaining lemon into wedges; set aside for serving. Meanwhile, pat fish dry. Brush all over with any reserved oil mixture; sprinkle with 1/4 teaspoon each salt and pepper. Add to grill; close lid and cook for 5 minutes. Turn fish; spoon heaping 1 tablespoon mayonnaise mixture onto each. Cook for 5 minutes or until fish flakes easily when tested with fork and potatoes are tender. Serve fish and potatoes with lemon wedges and remaining mayonnaise mixture.

Contributor: Canadian Living - August,1999

Yield: 4 servings

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