Grilled Alaska Cod Gyro
Serves: 12 |
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Gyro Seasoning: Onion, chopped Olive oil Red wine vinegar Garlic, minced Marjoram Rosemary Sea salt Black pepper Alaska Cod fillets, cut into 1 oz. squares Tzatziki Sauce: Greek yogurt English cucumber, sliced in ½ moons Olive oil Red wine vinegar Garlic, minced Mint, fresh, chopped Dill, fresh, chopped Lemon zest Sea salt Assembly: Pita bread Romaine, shredded Cherry tomatoes, halved Red onion, chopped |
8 oz. 12 oz. 4 oz. 4 Tbsp. 4 Tbsp. 4 Tbsp. 4 tsp. 2 tsp. 3 lbs. 16 oz. 2 oz. 1 oz. 1 oz. 3 Tbsp. 2 Tbsp. 2 Tbsp. 1 tsp. 1 tsp. 24 halves 12 oz. approximately 2 pints 12 oz. |
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Gyro Filling: Combine all gyro seasoning ingredients in food processor; process to fine paste. Mix with cod to coat. Place cod pieces on hot grill for 2-3 minutes, depending on grill temperature. Carefully turn cod over and grill for another 1-2 minutes, or until just opaque. Place on a sheet pan to cool. Refrigerate. Tzatziki Sauce: Combine all ingredients in a food processor and purée. Refrigerate. Assembly: Place pita under the broiler to warm. Stuff pita halves with shredded lettuce, red onion and 1 Tbsp. Tzatziki Sauce. Top with 6-8 cod squares, halved cherry tomatoes; drizzle with additional Tzatziki Sauce. Alternative Menu Ideas: Fatoush Salad: Mix cut cod with cooked couscous, chopped romaine, tomatoes, cucumber, red onion, parsley, kalamata olives and crumbled feta. Toss with Tzatziki Sauce and fresh lemon juice. Mediterranean-Style Pasta Salad: Toss cooked, sliced cod with penne pasta in extra virgin olive oil. Add crumbled feta, chopped tomatoes, kalamata olives, fresh mint and parsley. |
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