Trust a riverboat captain to throw some fish on the grill. Mama’s husband, Michael Groover, makes his po’boy sandwiches with sweet, mild tilapia fillets and tartar sauce so tasty some of us have been known to eat it on its own. These po’boys are a big, messy, and delicious meal—a real Low Country favorite. Don’t forget to put a bottle of Tabasco on the table for extra punch!

　　

Ingredients

serves 4

　　1/2 cup mayonnaise

　　2 tablespoons chopped sweet pickles

　　2 tablespoons chopped red onion

　　1 1/2 teaspoons freshly squeezed lemon juice

　　1/4 teaspoon garlic powder

　　Four 7-ounce tilapia fillets

　　Olive oil, for brushing

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 or 2 loaves French bread (enough for four 7-inch sandwiches)

　　2 medium beefsteak tomatoes, cut into 8 slices total

　　4 romaine lettuce leaves

　　

Step 1

Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

　　

Step 2

To make the tartar sauce: In a small bowl, combine the mayonnaise, pickles, onion, lemon juice, and garlic powder. Cover and refrigerate until ready to use.

　　

Step 3

Brush the tilapia fillets with the olive oil and season with the salt and pepper. Cut the bread into four 7-inch sections and cut each section in half lengthwise.

　　

Step 4

Place the tilapia on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for about 6 minutes total, or until the tilapia flakes easily with a fork and is cooked through. Lay the bread on the grill or broiler cut side down and grill or broil for about 1 minute, or until toasted.

　　

Step 5

For each po’boy, place 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 place it on top of the sandwich.

　　

a bit more, y’all

Step 6

The best way to keep fish or other items from sticking to your grill grate is to keep it clean. Brush the grate with a stiff wire brush before you light the fire.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.