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Grilled cod gyros with a side of lemon basil sauce

Grilled Cod Recipe, Gyro-Style


  • Author: Suzy Karadsheh
  • Prep Time: 5 mins
  • Cook Time: 6 mins
  • Total Time: 11 minutes
  • Yield: Serves 4 or more 1x

Description

Mediterranean pan-grilled cod recipe with lemon basil sauce. Serve it with your favorite sides, or try it gyro-style wrapped in warm pita with Mediterranean favorites like tzatziki, olives and more!


Scale

Ingredients

Spice Rub

For Fish

  • Greek extra virgin olive oil (I used Private Reserve)
  • 1.5 lb/ 680.4 g cod fillet (or another white fish fillet of your choice
  • Kosher salt
  • Black pepper

Lemon Basil Sauce

  • 1/3 cup Greek extra virgin olive oil (use Private Reserve or Early Harvest)
  • 1 large lemon, juice of
  • 1 to 2 garlic cloves, minced
  • 8 to 10 basil leaves, thinly chopped
  • Salt and pepper

Fixings To Serve Gryro-Style


Instructions

  1. In a small bowl, combine the spices to make the spice rub
  2. Pat fish fillets dry and season well on both sides with kosher salt and black pepper, then rub all over with the spice rub.  Set aside for now.
  3. Prepare the lemon basil sauce. Simply combine all the ingredients for the sauce in a small bowl or mason jar. Whisk well together. Set aside.
  4. If serving this grilled fish gyro-style, prepare the pita etc. Prepare Tzatziki sauce according to this recipe, and prepare the Mediterranean salad according to this recipe. Set aside for now.
  5. Coat the bottom of a large cast iron skillet (or a non-stick skillet) with extra virgin olive oil. Warm skillet over medium-high heat until the oil is just shimmering but not smoking.
  6. Add fish fillets and grill on one side for about 3 minutes or so without moving it (the underside should look golden and crispy). Then, using a fish spatula, turn it over to the other side (it should release easily from the pan). Grill for another 3 minutes or until this side turns nice and crispy as well. (You’ll know your fish is ready when it turns opaque all the way through and flake apart easily.)
  7. Serve fish hot. Add a splash of fresh lemon juice on top and a generous drizzle of the lemon basil sauce.
  8. To assemble grilled fish gyros, use 1 pita wrap (or large lettuce leaf) per person. Swipe a bit of tzatziki sauce over the pita, add the grilled fish and lemon basil sauce, then add a bit of the Mediterranean salad and olives to your liking. Wrap or fold pita and enjoy!

Notes

  • Cook’s Note: Grill time will vary depending on thickness of your fish fillets. Mine was about 1.5 inches thick. You are basically looking for the fish to have a nice crust on the outside. The flesh should also turn fully opaque and should flake easily.
  • Cook’s Note: You can use other lean white fish fillets here. Sea bass, grouper, haddock, catfish, and snapper would work.
  • Prep and Make-Ahead Tips: this pan-grilled fish is quick and is meant to be prepared fresh and enjoyed immediately. But, if you plan to serve it gyro-style, budget some time for prep. You can certainly prepare the gyro items the night before. Tzatziki sauce can be made and stored in tight-lid container in the fridge. You can also chop the Mediterranean salad ingredients and refrigerate in another container; for best results, do not mix the salad and hold off on dressing until closer to serving time.
  • Other Serving Suggestions: this grilled fish can also be great served in bowls with Greek lemon rice, Greek salad, and some classic hummus.
  • Visit The Mediterranan Dish store for our Greek extra virgin olive oils and all-natural and organic spice collection.
  • Nutrition information is for grilled fish only. Visit the other recipes listed for their respective nutrition information.
  • Category: Fish and Seafood
  • Method: Pan Grilled
  • Cuisine: Mediterranean

Keywords: Grilled Cod, Grilled Fish, Mediterranean Fish