Turkish · Lunch
Grilled Fish Sandwich (Low-Calorie)
Grilled white fish fillet tucked into a toasted whole-wheat pita with shredded cabbage, tomato, red onion and a lemony parsley-yoghurt sauce standing in for the usual mayonnaise-heavy dressing. Sumac and a squeeze of lemon sharpen the fish, giving the sandwich a light, herb-forward, distinctly Turkish street-food character without the added oil.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
372Calories
38.9gProtein
9.4gFat
36.2gCarbs
6.8gSugar
6.1gFiber
642mgSodium
97mgChol
1.9gSat Fat
880mgPotassium
180mgCalcium
3.1mgIron
1.6mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Pat the white fish fillet dry with paper towel, rub with 1/2 tsp olive oil and season both sides with salt and pepper.
2
Grill
Heat a grill pan over medium-high with the remaining 1/2 tsp olive oil and cook the fish fillet 3 to 4 minutes per side until it flakes easily and shows opaque white throughout.
3
Assemble
Warm the pita in the same dry grill pan over medium heat for 1 minute per side until pliable, then split open and spread the yogurt whisked with lemon juice and sumac inside. Layer in the cabbage, tomato slices and red onion slices, flake the grilled fish on top, scatter the parsley, and serve immediately while warm.
4
Plate
Serve the sandwich warm with any remaining sauce on the side if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 22 whole-wheat pita (about 60g)
- 90g90g cabbage
- 44 tomato slices
- 44 thin red onion slices
- 2 tbsp2 tbsp parsley
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp sumac
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
