I love tartar sauce. Don’t get me wrong, this mahi mahi had plenty going on of its own. It was liberally coated with spices (Cajun, Mexican, Indian, darned if I can remember!) and benefited from a squeeze of lemon, too. I even tore up the leftovers and used them in a Thai soup, shown in a previous post.
But at the last minute, I grabbed the bottle of Kelchner’s tartar sauce from the fridge and plopped a dollop of that on the side.
Kelchner’s is definitely the best of the ready-made brands in my opinion, and their cocktail sauce is good, too, with just the right amount of horseradish.
But back to that tartar sauce. To me, a proper tartar sauce must contain capers. And not be too sweet, which, along with a lack of capers, is the problem with most cheap store brands.
If you have a moment, make your own, it’s even better, as long as you have those capers in the pantry.