Fancy Fish

This no-cook fish sauce comes together in minutes and works with everything from pan-seared fillets to frozen fish sticks. The base is mayonnaise spiked with lemon juice, dill, and a dash of hot sauce for a little background heat.

The sun-dried tomatoes are the secret weapon. Rehydrated and chopped, they add a concentrated, almost jammy sweetness and a bit of chew that turns plain mayo into something worth talking about. They bring an umami depth you don’t get from fresh tomatoes.

Everything is to taste here, so start with equal parts mayo and a good squeeze of lemon, then adjust from there. More dill if you like it herby, more hot sauce if you want bite.

Pro Tips

• Rehydrate sun-dried tomatoes in hot water for 10 minutes if they’re not oil-packed. Chop them fine so they distribute evenly through the sauce.
• Make it ahead. This sauce improves after 30 minutes in the fridge as the flavors blend together.
• Use fresh dill if you have it. Dried works, but fresh dill has a brighter, more aromatic flavor that pairs better with fish.
• Adjust the hot sauce last. A little goes a long way. You want warmth, not fire.

Variations

• Tartar-style: Add chopped pickles and capers for a chunkier sauce closer to classic tartar sauce.
• Remoulade twist: Stir in a spoonful of whole grain mustard and minced shallot.
• Creamy herb sauce: Skip the tomatoes and add fresh parsley and chives for a lighter, green-forward dip.