Introduction

This Grilled Fish Sandwich with Slaw & Tzatziki is a fresh and flavorful meal perfect for warm weather. The tender, spiced cod pairs beautifully with a crisp, tangy slaw and creamy homemade tzatziki, all nestled in a toasted whole wheat bun. It’s a simple yet impressive sandwich that’s sure to become a favorite.

A close-up of a multi-grain sandwich with four visible layers: the top layer is a brown bun sprinkled with various seeds and oats, the second layer is bright and colorful shredded vegetables including purple cabbage, orange carrots, and green herbs, the third layer is a thick, golden-yellow grilled patty, and the bottom layer shows a creamy white spread on a toasted brown bun. The sandwich sits on a wooden surface with some shredded vegetables scattered around. The background is a soft tan color replaced by a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. extra-virgin olive oil

1 tsp. finely grated lemon zest

1 tsp. grated garlic

1 tsp. grated peeled ginger

1 tsp. ground turmeric

1 tsp. kosher salt

1 tsp. paprika

4 (6- to 8-oz.) cod fillets

1 tsp. cumin seeds

3 Tbsp. extra-virgin olive oil (for slaw)

2 Tbsp. fresh lemon juice

1 tsp. honey

Kosher salt (to taste)

Freshly ground black pepper (to taste)

2 oz. shredded red cabbage (about 1/4 of a medium head)

1 cup fresh cilantro leaves, coarsely chopped

1 cup grated carrot (from about 1 medium)

1/3 cup thinly sliced red onion

1 Persian or English cucumber

1 (5.3-oz.) container 0% Greek yogurt

1 clove garlic, finely grated (for tzatziki)

1/2 tsp. finely grated lemon zest (for tzatziki)

4 whole wheat buns

Extra-virgin olive oil, for brushing

Instructions

Step 1: In a large bowl, stir together 3 tablespoons olive oil, lemon zest, grated garlic, grated ginger, turmeric, salt, and paprika until a paste forms. Add the cod fillets and turn to coat evenly. Let the fish marinate while you prepare the slaw and tzatziki.

Step 2: Lightly crush cumin seeds using a measuring cup or small skillet. Place cumin and 3 tablespoons olive oil in a large heatproof bowl. Microwave in 30-second increments, stirring between each, until fragrant and warm (about 1 to 3 minutes). Let the mixture cool slightly.

Step 3: Add lemon juice and honey to the cumin oil. Season with salt and pepper, then stir to combine. Add shredded cabbage, chopped cilantro, grated carrot, and sliced red onion. Toss gently to coat all vegetables with the dressing. Refrigerate until ready to use.

Step 4: Finely grate the cucumber using the large holes of a box grater. Place grated cucumber in a clean cloth or kitchen towel and squeeze out excess liquid. Transfer to a medium bowl and mix with Greek yogurt, grated garlic, lemon zest, salt, and pepper until combined.

Step 5: Prepare a grill or grill pan for medium-high heat and preheat for 5 minutes. Lightly brush the cut sides of the whole wheat buns with olive oil. Grill the buns cut side down until warmed through and charred, about 1 to 3 minutes. Remove and set aside.

Step 6: Grill the marinated fish fillets directly on the grill, turning once halfway through cooking. Grill until fish is cooked through and charred with an internal temperature of 145°F, approximately 2 to 5 minutes per side depending on thickness.

Step 7: To assemble the sandwiches, spread a generous layer of tzatziki on the bottom bun. Place a grilled fish fillet on top, then add a hearty scoop of slaw. Close with the top bun and serve immediately.

Tips & Variations

For a milder slaw, rinse the shredded cabbage with cold water before mixing with the dressing to reduce its sharpness.

Swap cod for other firm white fish like haddock or tilapia if preferred.

Use gluten-free buns or lettuce wraps to make this sandwich gluten-free.

Add sliced avocado or a few jalapeño slices for an extra layer of flavor and creaminess.

Storage

Store any leftover grilled fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Tzatziki can also be stored chilled for up to 3 days. Reheat fish gently on the grill or in a pan to avoid drying out. It’s best to assemble sandwiches fresh to maintain the texture of the slaw and buns.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen cod fillets can be used. Be sure to thaw them completely and pat dry before marinating to ensure even cooking and good texture.

Is there a way to make the slaw ahead of time?

Absolutely. You can prepare the slaw up to a day in advance and keep it refrigerated. Toss it again before serving to redistribute the dressing and freshen the flavors.