Grilled Chilean Sea Bass Sandwich with Homemade Tartar Sauce

Recently I’ve had it in my head that I need to eat more fish at home. Seeing as though I live on an island with an abundance of fantastic fresh fish available it shouldn’t be too much of a challenge.  I used Chilean Sea Bass for this sandwich but you could also use cod, grouper or any other white flaky fish.

Keeping with that thought I decided to make this sandwich and it was so fantastic!! Light, flaky fish and tangy, zesty tartar sauce. It wasn’t too big or too small-just right. These sandwiches came together in no time. While the fish is cooking you prepare the sauce. 


Grilled Chilean Sea Bass Sandwich with Homemade Tartar Sauce


  • 1 5-6oz fresh Chilean Sea Bass filet, skin and any bones removed
  • 1 tsp olive oil
  • salt & pepper for seasoning
  • 1 sandwich roll or hamburger bun (I used one Arnold whole wheat Sandwich Thin)
  • lettuce leaves


  1. Pre-heat a stove top grill pan to medium heat  (you can also use an outdoor grill).
  2. Drizzle fish with olive oil on all sides and then season with salt and pepper.
  3. Place fish on the grill and cook for about 3 minutes on each side (depending on the size of the fish) until fish flakes easily with a fork.
  4. Place fish, lettuce and tartar sauce (recipe below) on a bun and enjoy.

Makes 1 sandwich.


Homemade Tartar Sauce


  • 1/4 cup light mayonnaise
  • 2 tbsp chopped scallions
  • 1&1/2 tbsp finely chopped cornichons
  • 1&1/2 tsp capers, drained
  • 1 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce


  1. Mix all ingredients in a bowl and set aside to use right away or refrigerate until later.

Makes just over 1/4 cup of sauce.


Both recipies adapted from Cooking Light Fresh Food Fast cookbook.



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