Grilled Tilapia Po’ Boys With Homemade Tartar Sauce

½ cup mayonnaise
2 tablespoons chopped sweet pickles
2 tablespoons chopped red onion
1 ½ teaspoons lemon juice
¼ teaspoon garlic powder
Four 7 ounce tilapia fillets
Olive oil, for brushing
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 to 2 loaves French Bread
2 medium beefsteak tomatoes, cut into 8 slices
4 leaves romaine lettuce

Prepare a grill.
Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.
Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into four 7 inch sections, then halve each section lengthwise.
Put the fish on the grill. Grill, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down and grill until toasted, about 1 minute.
For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling.
Arrange on a serving platter and serve.
Serves 4.

Alternative to tartar sauce: Mike’s Lemon Dill Mustard