Grilled Alaska Cod Gyro

Ingredients

Gyro Seasoning

• 8 oz. red onion chopped
• 12 oz olive oil
• 4 oz red wine vinegar
• 4 tbsp garlic, minced
• 4 tbsp marjoram
• 4 tbsp rosemary
• 4 tsp sea salt
• 2 tsp black pepper
• 6, 6oz wild Alaska cod fillets, cut into small squares Popsie's Wild Alaskan Pacific Cod 
  

Tzatziki Sauce

• 16 oz Greek yogurt
• 2 oz English cucumber, sliced in 1/2 moons
• 1 oz olive oil
• 1 oz red wine vinegar
• 3 tbsp garlic, minced
• 2 tbsp mint, fresh, chopped
• 2 tbsp dill, fresh, chopped
• 1 tsp lemon zest
• 1 tsp sea salt

• 24 halves Pita bread
• 12 oz romaine, shredded
• approximately 2 pints cherry tomatoes, halved
• red onion chopped

Directions

Step 1: Prepare gyro filling

Combine all gyro seasoning ingredients in food processor' process to fine paste. Mix with cod to coat. Place cod pieces on hot grill for 2-3 minutes, depending on grill temperature. Carefully turn cod over and grill for another 1-2 minutes, or until just opaque. Place on a sheet pan to cool. Refrigerate.

Step 2: Prepare the sauce

Combine all ingredients in a food processor and puree. Refrigerate.

Step 3: Assemble and serve

Place pita under the broiler to warm. Stuff pita halves with shredded lettuce, red onion and 1 tbsp tzatziki sauce. Top with cod squares, halved cherry tomatoes' drizzle with additional tzatziki sauce. 

Alternative menu ideas

Fattoush Salad

Mix cut cod with cooked couscous, chopped romaine, tomatoes, cucumber, red onion, parsley, kalamata olives and crumbled feta. Toss with tzatziki sauce and fresh lemon juice.