I don’t know what it is about summer time specifically, but I love fish. It can be salmon, fresh caught trout, tilapia or halibut; really just about anything. And while I can eat fish freshly grilled or baked, my husband really likes his fish with tartar sauce, unless it salmon.
For dinner I pulled some really nice tilapia steaks out of the freezer and was ready to fry them in a little bit of oil, salt, dill, and black pepper. While I was thawing out the fish knew my husband would like some tartar sauce.
I grabbed some pickles, half an onion, dill and some sour cream and ranch salad dressing. I grabbed the “whopper chopper”, my little hand held food processor, and put the vegetables to chop away. My daughters saw the chopper and instantly wanted to help. They love to help with anything and everyhing right now, I’ll take all the help I can get.
When everything was chopped into uniformly small pieces, I added some sour cream, and some ranch dressing. I’ve substituted plain greek yogurt for the sour cream and it was just as tasty, I just didn’t have any plain greek yogurt in the fridge.
Ingredients
- 1 cup of sour cream (plain greek yogurt works too)
- 2-3 Tbspn ranch salad dressing
- 3-5 baby dill pickles
- 1 small onion
- 1/4 cup diced black olives (optional, but tasty)
- Salt and pepper- to taste
Directions
- In a food processor add the onion, pickles and dill and chop until everything is uniform.
- In a seperate mixing bowl add the sour cream and ranch dressing. Pour the onion and pickles mixture into the bowl and stir. Taste to see if salt and/or pepper is needed.
- If adding olives, add at the end and stir gently.
- Serve with your favorite fish and refrigerate when done.
