CHEF JEFF — ONE BYTE AT A TIME: Tartar Sauce

This recipe, adapted from “Eat, Fish and Be Happy,” by TJ Weston (Trafford, 2010), is a must for fish cooked any way.

Tartar Sauce

1 cup mayonnaise

¼ cup chopped dill pickles or dill pickle relish

3 tablespoons chopped green onions

4 teaspoon capers, drained and chopped

1 tablespoon chopped parsley

Juice of ½ lemon

1 teaspoon Dijon mustard

2 teaspoons chopped dill

¼ teaspoon Tabasco sauce

Mix together all ingredients in a medium bowl. Cover and refrigerate at least 1 hour before serving.

Yield: About 1½ cups

Approximate nutritional analysis per tablespoon: 65 calories, 7 grams fat (1 gram saturated), 5 milligrams cholesterol, no protein, no carbohydrates, no sugar, no fiber, 85 milligrams sodium, no calcium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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