Greek Alaska Pollock Pita Sandwiches

Serves 8
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Pollock:
2 ½ lbs. Alaska Pollock, cut into 5 oz. portions          
Canola or olive oil spray, as needed
Salt and pepper, as needed
½ cup dill, fresh, minced                                              

Greek Salad:
2 tomatoes, finely diced                                  
1 English cucumber, finely diced                      
24 kalamata olives, coarsely chopped                      
1 clove garlic, finely minced                                             
1 tsp. salt                                                                      
2 Tbsp. olive oil                                                          
2 Tbsp. red wine vinegar                                            

Yogurt Dill Sauce:
1 cup Greek yogurt                                                          
½ cup dill, fresh, finely chopped                                  
2 green onions, thinly sliced                                  
1 clove garlic, minced                                                         
2 Tbsp. milk                                                                      
1 tsp. salt                                                                      

8 romaine lettuce leaves                                  
8 pita breads                                                    

  1. Alaska Pollock: Spray pollock with oil spray. Season with salt and pepper. Pat dill onto the fish. Cook on flat top until done, about 5-8 minutes.
  2. Greek Salad: Stir together tomato, cucumber, olives, garlic, salt, oil and vinegar. Reserve.
  3. Yogurt Dill Sauce: Whisk Greek yogurt, dill, onions, garlic, milk and salt. Reserve.
  4. Assembly: Place 1 lettuce leaf in each pita. Place pollock into the pita bread, top with 2 Tbsp. of the Greek Salad and drizzle with Yogurt Dill Sauce or serve Yogurt Dill Sauce on the side.