Description
Grilled fish sandwiches with slaw and tzatziki are fresh, zesty, and satisfying, featuring tender grilled fish, crunchy slaw, and creamy tzatziki all layered in a soft bun. A Mediterranean-inspired sandwich that’s perfect for warm-weather meals or healthy weeknight dinners.
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
Instructions
- In a bowl, marinate the fish fillets with olive oil, lemon juice, garlic powder, paprika, salt, and pepper for 15–30 minutes.
- Meanwhile, toss the slaw mix with apple cider vinegar, olive oil, and a pinch of salt. Set aside.
- Preheat grill or grill pan over medium-high heat and oil the grates.
- Grill the fish for 3–4 minutes per side, or until cooked through and flaky.
- Toast sandwich buns lightly for added structure and warmth.
- Spread tzatziki on both sides of each bun. Add a layer of slaw, then the grilled fish, and top with optional garnishes.
- Serve immediately while the fish is warm.
Notes
- Use salmon or mahi mahi for a richer version.
- Add harissa or sriracha to tzatziki or slaw for spice.
- Serve in pita instead of buns for a wrap version.
- Store leftover components separately and reheat fish in skillet or oven.
- Use dairy-free yogurt to make a vegan-friendly tzatziki.
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
