Turkish · Lunch
Grilled Fish Sandwich (Low-Chol)
Grilled white fish fillet tucked into a warm pita with shredded cabbage, tomato, red onion and a lemon-parsley yogurt sauce, inspired by Istanbul's balık ekmek fish sandwiches. Lean Greek yogurt replaces mayonnaise-heavy spreads, keeping saturated fat and cholesterol low while preserving the charred, herby, briny character of the original street-food classic.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
428Calories
39.9gProtein
9.8gFat
45.1gCarbs
7.9gSugar
6.1gFiber
952mgSodium
78mgChol
1.9gSat Fat
890mgPotassium
140mgCalcium
3.6mgIron
1.3mcgVitamin B12
22mgVitamin C
low-cholesterol
pescatarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Pat the white fish fillet dry with paper towels and season both sides with salt and black pepper.
2
Heat
Rub the fish with olive oil and grill in a hot nonstick skillet over medium-high heat for 3 to 4 minutes per side until opaque and flakes easily.
3
Toast
Warm the pita bread in the same skillet over medium heat for 30 to 45 seconds per side until lightly blistered.
4
Plate
Split the warm pita open and spread the yogurt sauce inside, layer in thinly sliced red onion, shredded cabbage, tomato slices, flaked fish, and drizzle with remaining lemon juice. Mix the Greek yogurt with half the lemon juice, chopped parsley, grated garlic and sumac before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 pita bread (about 2.5 oz, 70g)
- 2 tsp2 tsp olive oil
- 11 small red onion
- 1 cup80g cabbage
- 44 tomato slices
- 4 tbsp60g fat-free Greek yogurt
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp parsley
- 22 small garlic clove
- 1/2 tsp1/2 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
