Tangy Fish Sandwiches

Original recipe is for grilling grouper, which I love, but I have only made it with Mahi-Mahi. DH and I think it's delicious, and it's quick and easy as well. We use the tartar-like sauce with other fish as well. From my Low-Fat Way to Cook (1993). ***See note at bottom of directions for alternative cooking method.

• Ready In: 18 mins
• Serves: 4
• Yields: 4 sandiwiches

Ingredients

• 2  tablespoons lemon juice
• 1  teaspoon Worcestershire sauce
• 1  teaspoon olive oil
• 1⁄2 teaspoon black pepper
• 1⁄8 teaspoon paprika
•  vegetable oil cooking spray
• 4 (4 ounce)  grouper fillets
• 3  tablespoons fat-free mayonnaise
• 1  tablespoon  minced onion
• 2  teaspoons  dill pickle relish
• 1⁄2 teaspoon prepared mustard
• 4  hamburger buns, split and toasted
• 4  green leaf lettuce leaves
• 4  tomatoes, slices (1/4 in thick)

Directions

1. Combine lemon juice, Worcestershire sauce, oil, pepper, and paprika; stir well.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals.
3. Place fish on rack, and grill 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with lemon juice mixture.
4. Combine mayonnaise and next 3 ingredients, stirring well; spread mixture evenly over both sides of hamburger buns.
5. Place a piece of fish on bottom half of each bun. Top each with a lettuce leaf, tomato slice, and top half of bun.
6. ***Note: I have also briefly marinated the fish in the lemon juice mixture and then pan fried in a minimal amount of olive oil rather than grilling.