Grilled Fish Sandwich with Slaw & Tzatziki

Ingredients:

For the Fish:

• 4 white fish fillets (cod, tilapia, or mahi-mahi), about 4–6 oz each

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of ½ lemon

For the Slaw:

• 2 cups shredded cabbage (green, red, or mix)

• 1 small carrot, grated

• 2 tablespoons mayonnaise

• 1 tablespoon Greek yogurt

• 1 teaspoon apple cider vinegar

• ½ teaspoon Dijon mustard

• Salt & pepper, to taste

For the Tzatziki:

• ½ cup Greek yogurt

• ½ cucumber, grated and squeezed of excess water

• 1 clove garlic, minced

• 1 teaspoon lemon juice

• 1 teaspoon olive oil

• Salt & pepper, to taste

• 1 tablespoon fresh dill, chopped (optional)

For the Sandwich:

• 4 sandwich buns, lightly toasted

• Lettuce or arugula (optional)

Instructions:

1. Prepare Tzatziki

   • In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Chill until ready to use.

2. Make the Slaw

   • In another bowl, combine shredded cabbage, grated carrot, mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper. Mix well. Set aside.

3. Season the Fish

   • Brush fish fillets with olive oil, sprinkle with smoked paprika, garlic powder, salt, pepper, and lemon juice.

4. Grill the Fish

   • Preheat grill or grill pan to medium-high heat.

   • Grill fish 3–4 minutes per side, depending on thickness, until cooked through and easily flaked with a fork.

5. Assemble the Sandwiches

   • Spread tzatziki on the bottom halves of the buns.

   • Place a grilled fish fillet on each bun, top with slaw, and add lettuce or arugula if using.

   • Close the sandwich with the top bun.

6. Serve

   • Serve immediately with lemon wedges, sweet potato fries, or a side salad.