Fish Gyros with pickled radish and cucumber salad

Continuing with my goal of eating more seafood, I decided to swap fish for the meat used in traditional gyros. You can use any firm white fish, tilapia, cod, or haddock and you can broil, grill or saute the fish. I chose Icelandic cod because it was on sale at my fish market and I broiled it for easier clean-up. This is a fast, easy meal that is not “fishy” so it should please even a finicky fish eater.

Fish gryos with pickled radish and cucumber salad


Pickled salad:

1/2 cup sliced red onion

1/2 cup sliced radish

1/2 cup sliced cucumber

1/2 cup white vinegar

1/2 cup water

1 tablespoon sugar

1/2 teaspoon coarse salt


1 1/2 pounds cod, tilapia or haddock

1 tablespoons olive oil

1 tablespoon butter, melted

1/2 teaspoon ground pepper

1/4 teaspoon salt


1 cup Greek-style plain yogurt

1 tablespoon fresh dill, minced

1 clove garlic, minced

1 scallion, chopped


4 whole wheat pita bread, arugula, sliced tomatoes


Preheat broiler. While broiler is preheating, prepare pickled salad. In a medium glass bowl, combine onion, radishes, cucumber, vinegar, water, sugar and salt. Mix together, cover with plastic wrap and place in refrigerator. Line a broiler pan with foil. Place fish on foil and brush with olive oil and melted butter (you can mix together) and sprinkle with salt and pepper. Broil for 6-8 minutes, depending on thickness of fish. While the fish is broiling, in a small bowl, mix together the yogurt, dill, garlic and scallion. To assemble, spread 2 tablespoons of tzatziki on each pita bread. Divide fish evenly among pita bread. Top with pickled vegetables, arugula and sliced tomatoes.

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