Grilled Alaska Cod Gyro

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Gyro Seasoning

Onion, chopped                                                       8 oz.

Olive oil                                                                   12 oz.

Red wine vinegar                                                    4 oz.

Garlic, minced                                                         4 Tbsp.

Marjoram                                                                  4 Tbsp.

Rosemary                                                                4 Tbsp.

Sea salt                                                                     4 tsp.

Black pepper                                                            2 tsp.

Alaska Cod fillets, cut into 1 oz. squares            3 lbs.


Tzatziki Sauce

Greek yogurt                                                            16 oz.

English cucumber, sliced in ½ moons                 2 oz.

Olive oil                                                                       1 oz.

Red wine vinegar                                                      1 oz.

Garlic, minced                                                           3 Tbsp.

Mint, fresh, chopped                                                2 Tbsp.

Dill, fresh, chopped                                                  2 Tbsp.

Lemon zest                                                                1 tsp.

Sea salt                                                                      1 tsp.



Pita bread                                                               24 halves

Romaine, shredded                                             12 oz.

Cherry tomatoes, halved                                     approximately 2 pints

Red onion, chopped                                




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.




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.


Toss cooked, sliced cod with penne pasta in extra virgin olive oil. Add crumbled feta, chopped tomatoes, kalamata olives, fresh mint and parsley.