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Grilled Fish Sandwich with Slaw and Tzatziki Recipe

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★★★★★

4.7 from 112 reviews

This vibrant Grilled Fish Sandwich with Slaw & Tzatziki features perfectly marinated and char-grilled cod fillets served on warm whole wheat buns with a refreshing cucumber tzatziki sauce and a zesty cabbage-carrot-cilantro slaw. The combination of fragrant spices, tangy herbs, and creamy yogurt creates a deliciously balanced and healthy meal perfect for any occasion.

Ingredients

Scale

Fish

  • 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

Slaw

  • 1 tsp. cumin seeds
  • 3 Tbsp. extra-virgin olive oil
  • 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

Tzatziki & Assembly

  • 1 Persian or English cucumber
  • 1 (5.3-oz.) container 0% Greek yogurt
  • 1 clove garlic, finely grated
  • 1/2 tsp. finely grated lemon zest
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 whole wheat buns
  • Extra-virgin olive oil, for brushing

Instructions

  1. Prepare the Fish Marinade: In a large bowl, stir together olive oil, lemon zest, grated garlic, grated ginger, ground turmeric, kosher salt, and paprika until a paste forms. Add the cod fillets and turn to coat evenly. Let the fish marinate until ready to cook.
  2. Make the Slaw: Lightly crush the cumin seeds using a measuring cup or small skillet. Place the cumin seeds and olive oil in a large heatproof bowl. Microwave in 30-second increments, stirring between each, until the mixture is fragrant and just warmed through, about 1 to 3 minutes total. Let it cool slightly, then add lemon juice, honey, salt, and freshly ground black pepper. Stir to combine, then toss in shredded red cabbage, chopped cilantro, grated carrot, and sliced red onion. Refrigerate until ready to serve.
  3. Prepare the Tzatziki: Finely grate the cucumber using the large holes of a box grater. Transfer the grated cucumber to a clean kitchen towel or cloth and squeeze out as much liquid as possible. Transfer the squeezed cucumber to a medium bowl. Add the Greek yogurt, finely grated garlic, lemon zest, salt, and pepper. Stir well to combine.
  4. Preheat the Grill: Prepare your grill for medium-high heat or heat a grill pan over medium-high heat. Lightly brush the cut sides of the whole wheat buns with extra-virgin olive oil. Grill the buns cut side down until warmed through and charred slightly, about 1 to 3 minutes. Remove and set aside.
  5. Grill the Fish: Place the marinated cod fillets on the grill. Cook for 2 to 5 minutes per side, turning halfway through, until the fish is cooked through, charred, and registers 145°F on an instant-read thermometer inserted into the thickest part of the fillet.
  6. Assemble the Sandwiches: Spread a generous amount of tzatziki on the bottom half of each grilled bun. Top with a grilled fish fillet, then a scoop of the slaw. Close the sandwich with the remaining bun halves and serve immediately.

Notes

  • Choose fresh, firm cod fillets for best grilling results.
  • To save time, the slaw dressing can be made ahead and refrigerated separately.
  • For a spicier kick, add a pinch of cayenne pepper to the fish marinade.
  • If you don’t have a grill, a grill pan or broiler works well to char the fish and buns.
  • Squeeze the grated cucumber well to prevent watery tzatziki sauce.
  • Wrap leftover sandwiches tightly and refrigerate for up to 24 hours, but assemble fresh for best texture.

Keywords: grilled fish sandwich, cod sandwich, healthy grilled sandwich, tzatziki sauce, cabbage slaw, Mediterranean sandwich

Find it online: https://kitchenbyclara.com/grilled-fish-sandwich-with-slaw-and-tzatziki-recipe/