Jump to recipe
Related Video: Perfect Fish Tacos
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
585
This fish sandwich not only has everything going on, but it comes together in a flash. Cod is called for in this recipe, but any firm white fish that can stand up to a grill will be suitable. The marinade is made with ginger, garlic, paprika, and turmeric, the latter lending the fish a beautiful golden hue when cooked. Ready in 30 minutes, this is the perfect summer grilling recipe to shake up your burger and hot dog game.
While the fish is marinating, you can make the slaw, and if you’re short on time, pre-shredded cabbage and carrots will be your friend. Heating the cumin seeds before making the dressing allows the oil to infuse and the spice to bloom. Let the cabbage sit for a while to soften, and if you have extra, this keeps perfectly in the fridge for lunch the next day. Store-bought tzatziki will also be an excellent replacement if you don’t have the energy to make it from scratch. The final dish is colorful, delicious, and fun to make during the grilling season.
Did you try making this? Let us know how it went in the comments!
Advertisement - Continue Reading Below
Ingredients
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
Freshly ground black pepper
- 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
Freshly ground black pepper
- 4
whole wheat buns
Extra-virgin olive oil, for brushing
Directions
Fish
In a large bowl, stir oil, lemon zest, garlic, ginger, turmeric, salt, and paprika until a paste forms. Add fish and turn to coat. Let marinate until ready to use.
Slaw
- Step 1Lightly crush cumin seeds with a measuring cup or small skillet. In a large heatproof bowl, combine cumin and oil. Microwave in 30-second increments, stirring between each, until fragrant and just warmed through, 1 to 3 minutes total. Let cool slightly.
- Step 2Add lemon juice and honey; season with salt and pepper and stir to combine. Add cabbage, cilantro, carrot, and onion and toss to coat. Refrigerate until ready to use.
Tzatziki & Assembly
- Step 1Finely grate cucumber on the large holes of a box grater. Transfer to a cloth or kitchen towel and squeeze out as much liquid as possible. Transfer to a medium bowl. Add yogurt, garlic, and lemon zest; season with salt and pepper and stir to combine.
- Step 2Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). Lightly brush cut sides of buns with oil. Grill buns cut side down until warmed through and charred, 1 to 3 minutes. Transfer to a plate.
- Step 3Grill fish, turning halfway through, until cooked through and charred and an instant-read thermometer inserted into the thickest part registers 145°, 2 to 5 minutes per side, depending on thickness of fillets.
- Step 4Spread bottom bun with tzatziki. Top with fish and slaw. Close with remaining buns.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below