Greek Fish Pittas

Published on 18 October 2024 at 18:05

Ingredients

 

 

  • 1 1/2 cup plain Greek yogurt
  • 1 cucumber, peeled, seeded, and chunked
  • 1 tablespoon fresh dill
  • 1 clove garlic
  • 2 tablespoons plus 1/2 teaspoon lemon juice, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 1/2 pound tilapia or catfish, cut into 1/2-inch strips
  • 1 teaspoon dried oregano
  • 2 tablespoons sliced Kalamata olives
  • 3 (6-inch) pittas, cut in half
  • 2 cups sliced romaine lettuce
  • 1 large tomato, chopped
  • Instructions

  • In a food processor or blender, lightly pulse yogurt, cucumber, dill, garlic, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, leaving mixture chunky. Refrigerate tzatziki sauce until ready to use. 
  • In a large skillet, heat olive oil over medium heat. Sprinkle fish with remaining salt, pepper, and the oregano. Add fish to skillet, and cook 3 to 4 minutes per side, or until it flakes easily with a fork. Pour remaining lemon juice over fish about 2 minutes before the end of the cooking time; remove from pan and let cool slightly.
  • Open each pitta and, distributing evenly, fill with lettuce, tomato, and fish. Top with tzatziki sauce and olives; serve immediately.