Ingredients
- Alaska Pollock:
- 2 1/2 lbs. 2 1/2 lbs. Alaska Pollock, cut into 5 oz. portions
- Canola or olive oil spray, as needed
- salt and pepper, as needed
- 1/2 cup 1/2 cup dill, fresh, minced
- Greek Salad:
- 2 2 tomatoes, finely diced
- 1 1 English cucumber, finely diced
- 24 24 kalamata olives, coarsely chopped
- 1 clove 1 clove garlic, finely minced
- 1 tsp. 1 tsp. salt
- 2 Tbsp. 2 Tbsp. olive oil
- 2 Tbsp. 2 Tbsp. red wine vinegar
- Yogurt Dill Sauce:
- 1 cup 1 cup Greek yogurt
- 1/2 cup 1/2 cup dill, fresh, finely chopped
- 2 2 green onions, thinly sliced
- 1 clove 1 clove garlic, minced
- 2 Tbsp. 2 Tbsp. milk
- 1 tsp. 1 tsp. salt
- Assembly:
- 8 8 romaine lettuce leaves
- 8 8 pita breads
Servings:
Units:
Instructions
- Alaska Pollock: Spray pollock with oil spray. Season with salt and pepper. Pat dill onto the fish. Cook on flat top until done, about 5-8
- minutes.
- Greek Salad: Stir together tomato, cucumber, olives, garlic, salt, oil and vinegar. Reserve.
- Yogurt Dill Sauce: Whisk Greek yogurt, dill, onions, garlic, milk and salt. Reserve.
- Assembly: Place 1 lettuce leaf in each pita. Place pollock into the pita bread, top with 2 Tbsp. of the Greek Salad and drizzle with
- Yogurt Dill Sauce or serve Yogurt Dill Sauce on the side.
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