Name: Grilled Fish Sandwich With Slaw & Tzatziki
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 white fish fillets (cod, tilapia, or halibut); 2 tbsp olive oil (plus more for grill); 2 tbsp lemon juice; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper, to taste; 2 cups cabbage slaw mix (or shredded cabbage and carrots); 1 tbsp apple cider vinegar or lemon juice; 1 tbsp olive oil (for slaw); 1 cup tzatziki sauce (homemade or store-bought); 4 soft sandwich rolls or brioche buns; Optional: cucumber slices, red onion, fresh dill, feta, olives

Grilled Fish Sandwich With Slaw & Tzatziki

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Grilled fish sandwiches with slaw and tzatziki are fresh, flavorful, and packed with Mediterranean vibes. The grilled fish is tender and smoky, the slaw adds crunch and tang, and the creamy tzatziki brings it all together in one bright and satisfying bite.

Why I Love This Recipe

I love how light and refreshing this sandwich feels, while still being completely satisfying. The grilled fish is simple to prepare and pairs so well with the cool, herby tzatziki. The slaw gives every bite a pop of crunch and brightness. It’s a sandwich I keep coming back to when I want something wholesome and delicious without feeling heavy. Grilled Fish Sandwich With Slaw & Tzatziki

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White fish fillets (like cod, tilapia, or halibut)
Olive oil
Lemon juice
Garlic powder
Paprika
Salt and pepper
Cabbage slaw mix or shredded cabbage and carrots
Apple cider vinegar or lemon juice (for slaw)
Tzatziki sauce (homemade or store-bought)
Soft sandwich rolls or brioche buns
Optional: cucumber slices, red onion, fresh dill

Directions

I marinate the fish in olive oil, lemon juice, garlic powder, paprika, salt, and pepper for about 15–30 minutes.
While it marinates, I toss the slaw with apple cider vinegar, a pinch of salt, and a little olive oil for a quick, zesty crunch.
I heat the grill or grill pan over medium-high heat and cook the fish for about 3–4 minutes per side until flaky and cooked through.
I lightly toast the buns to keep them sturdy and warm.
To assemble, I spread tzatziki on both sides of the bun, add a layer of slaw, then top with grilled fish and any extras I want like cucumber or red onion.
I serve it immediately while the fish is still warm and juicy.

Servings and timing

This recipe makes 4 sandwiches and takes about 30 minutes from start to finish, including marinating and grilling. It’s ideal for a quick weeknight dinner or a casual summer lunch.

Variations

I use salmon or mahi mahi when I want something richer.
For a spicy version, I mix a bit of harissa or sriracha into the slaw or the tzatziki.
I’ve served it in pita instead of buns for a handheld wrap version.
Sometimes I add feta or olives for an even more Mediterranean twist.

Storage/Reheating

The fish is best eaten fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. I reheat the fish gently in a skillet or oven—not the microwave—to keep the texture nice. I keep the slaw and tzatziki separate until ready to assemble again. Grilled Fish Sandwich With Slaw & Tzatziki

FAQs

What type of fish works best?

I usually go with a mild white fish like cod, halibut, or tilapia—they’re flaky, easy to grill, and soak up flavor well.

Can I use frozen fish?

Yes. I thaw it fully and pat it dry before marinating and grilling. It works just as well.

How do I keep the fish from sticking to the grill?

I oil the grill grates well and don’t move the fish too early. Once it naturally releases, it’s ready to flip.

Is store-bought tzatziki okay?

Definitely. I use store-bought often for convenience. Just pick a thick and fresh-tasting one.

Can I make it dairy-free?

Yes. I use a dairy-free yogurt to make the tzatziki and skip any cheese additions. It still tastes fresh and tangy.

Conclusion

This grilled fish sandwich with slaw and tzatziki is everything I want in a quick, healthy, and flavorful meal. It’s vibrant, easy to make, and full of texture and balance. Whether I’m grilling outdoors or using a stovetop pan, this sandwich brings a fresh twist to dinnertime that never gets old.