12. April 2026

Greek Fish Pitas

Indulge in a true taste of the Aegean coast with our cubes of flaky, snow-white Tilapia, pan-seared and seasoned with an aromatic rub of ground oregano and lemon zest. This succulent fish is nestled inside a pocket of warm, supple, pitta, filled with cool, vine-ripened tomato, and the salty tang of Kalamata olives. Drenching this medley is our cooling concoction of house-made Tzatziki.

Ingredients (Serves 2)

• 2 Tilapia fillets cut into 1/2-inch strips
• 1  cup plain Greek Yogurt
• 1 cucumber, red & green pepper
• 1 clove garlic
• 1 tsp mint sauce
• pinch of sea salt and ground black pepper
• cubed feta cheese
• 2 tbsp pitted black olives,
• 2 Pitas, slice to open at edges
• 1 red onion
• 1 large tomato, chopped

Instructions

• For Tzatziki: In a food processor or blender, lightly pulse yogurt, half skinned cucumber, mint sauce, garlic.
• Refrigerate tzatziki sauce until ready to use. 
• In a large skillet, heat olive oil over medium heat.
• Sprinkle fish with salt &pepper
• Add fish to skillet, and cook 3 to 4 minutes per side, or until it flakes easily with a fork.
• Warm the pitas in an oven or over Open each pitta and, distributing evenly, fill with salad, cheese and fish.
• Top with tzatziki sauce and olives; serve immediately.