It's all in the sauce...

 I don't know about the location where you're reading from, but it seems like the weather gods here have forgotten about a little season called Spring and having run full force into the dog days of Summer. It's been hot, thankfully not too muggy and the 10 day outlook is filled with scattered afternoon thunderstorms (a forecast that repeats almost daily here in the summer, but rarely comes to be in physical form). The warmer days spent at the pool or beach always have me craving some lighter fare for dinner---often the only thing I can think of to complete a day of sand and sun is a lighter meal of fish or shrimp with some vegetables. 

The breaded and baked tilapia I made last week wasn't anything earth shattering or ground breaking in terms of flavor or technique--but there was one element of the dish that pushed it over the edge to something worth writing home about (literally, you guys are reading right?) --a quick, fresh tarter sauce that will convert even the most passionate hater of the condiment.  This is no tarter sauce from your filet-o-fish ("gimme back that filet-o-fish, give me that fish back"...who remembers this?) but fresh from the produce aisle and I can't wait to try it out on all sorts of things this summer---think Salmon burgers, fried shrimp etc. 

Produce Aisle Tarter Sauce

• 1/4 C mayonnaise
• juice and zest of half a lemon
• 1 tsp fresh dill
• 2 kosher dill pickle spears finely chopped
• 1/8 tsp onion powder
• salt and pepper to taste
• about 1/2-1 tsp water to thin it out depending on how much lemon juice you got out of your lemon

Mix the ingredients together and refrigerate at least 30 minutes before serving. 

This week I've been resorting back to old favorites and made this, this and this for dinner this week!

Dressing on the Side has also been spotted here.

What have you guys been eating?