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Close-up of a grilled fish sandwich layered with crispy red cabbage slaw, fresh spinach, and creamy tzatziki on a sesame bun.

Grilled Fish Sandwich with Slaw & Tzatziki

Samantha
This grilled fish sandwich is a perfect fusion of bold, fresh, and light. Topped with crunchy slaw and creamy tzatziki on a toasted bun, it's a satisfying, protein-packed lunch or dinner that delivers on flavor and nutrition—perfect for summer meals or clean eating goals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Cuisine American Grill, Mediterranean-Inspired
Servings 4 servings
Calories 420 kcal

Ingredients
  

For the Fish:

  • 4 tilapia fillets or other white fish like cod or mahi-mahi
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt & pepper to taste
  • Lemon wedges for serving

For the Slaw:

  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt & pepper to taste

For the Tzatziki:

  • 1 cup plain Greek yogurt
  • ½ cucumber finely grated
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • Salt to taste

For Assembly:

  • 4 whole wheat sandwich buns
  • Extra dill cucumber slices, or microgreens (optional)

Instructions
 

  • Step 1: Make the Tzatziki
    In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Stir well and refrigerate while you prepare everything else.
  • Step 2: Prep the Slaw
    Toss shredded cabbage and carrots in a large bowl with vinegar, honey, olive oil, salt, and pepper. Set aside to marinate while you grill.
  • Step 3: Season the Fish
    Brush fillets with olive oil and season with garlic powder, paprika, salt, and pepper.
  • Step 4: Grill the Fish
    Preheat your grill (or grill pan) to medium-high. Grill fish for 3–4 minutes per side, or until opaque and flaky. Squeeze lemon over the top after removing from heat.
  • Step 5: Assemble the Sandwiches
    Toast the sandwich buns if desired. Spread a generous layer of tzatziki on the bottom bun, top with grilled fish, a scoop of slaw, and optional cucumber slices or dill. Add the top bun and serve.

Notes

Chef’s Secret Tips for the Best Grilled Fish Sandwich with Slaw and Tzatziki

1. Choose the Right Fish for Grilling: Opt for firm, flaky fillets like grilled cod, mahi-mahi, or halibut. They hold together beautifully on the grill and soak up the flavors of your marinade. For an easy fish sandwich recipe, cod is a go-to—it’s mild, affordable, and grill-friendly.
2. Use a Marinade with Lemon and Olive Oil: Before grilling, marinate your fish in a mix of lemon juice, garlic, olive oil, and a touch of dill for about 20–30 minutes. It enhances the flavor and helps prevent the fish from drying out. This method works well for mediterranean fish sandwich recipes where fresh herbs are key.
3. Grill Over Medium-High Heat and Use a Fish Basket: Prevent sticking and crumbling by brushing the grill grates with oil and using a fish basket. This technique gives you those perfect sear marks while keeping your healthy grilled fish burger intact.
4. Toast the Buns for Texture: Brush your buns lightly with olive oil or butter and grill them cut-side down for 1–2 minutes. The added crunch makes your sandwich stand out—and helps absorb some of the moisture from the creamy tzatziki sauce without getting soggy.
5. Balance the Slaw: Make your crunchy slaw ahead of time so the flavors meld. For the best texture, use a mix of red and green cabbage and add a touch of apple cider vinegar or lime juice to brighten things up. It cuts through the richness of the fish and tzatziki perfectly.
6. Go Bold with the Tzatziki: Use Greek yogurt tzatziki with fresh grated cucumber, garlic, dill, and a splash of lemon. Let it chill for at least 30 minutes for the flavors to develop. It’s a tangy, protein-rich contrast to the smoky grilled fish—and a must-have in any homemade tzatziki sauce fish sandwich.
7. Serve Immediately for Maximum Crispness: This isn’t a make-ahead sandwich. The textures are best when the fish is hot off the grill and the slaw is freshly assembled. Serve with a side of baked sweet potato fries or a cucumber salad to keep it light and summer-friendly.
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