this is a wonderful sauce to make to accompany any type of fish, prepared at home. it is much tastier than a store-bought tartar sauce and very delicious served with baked, broiled or fried fish. i used this sauce last week, when i made a crispy panko baked trout for dinner. the sauce recipe comes from cooking light magazine april 2010.
mix 1/4 cup of low fat canola mayo, with 2 tablespoons chopped dill pickles, 1 teaspoon lemon juice, and 1 teaspoon dill. i used dried dill from my pantry instead of fresh dill, and it was equally delicious.