Alaska Seafood Home
Grilled Alaska Cod Gyro

Serves: 12
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.
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.

Downloadable Recipe: