Ingredients

• 2 tablespoons olive oil, divided (add 1/2 tsp if using a disposable aluminum pan to grill your fish in)
• 6 fish fillets, about 2 pounds
• 1 teaspoon dried dill
• 3/4 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/4 cup onion, chopped
• 1 cup mayonnaise
• 1 (2 ounce) jar pimentos, diced and drained
• 1 tablespoon capers
• 1 teaspoon capers
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper, cracked
• 2 lemons, thinly sliced
• 2 limes, thinly sliced
• fresh parsley sprig

Instructions

1. Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.

2. Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.

3. While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.

4. Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.