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, pita, 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
- 1 1/2 cup plain Greek Yogurt
- 1 cucumber, peeled, seeded, and chunked
- 1 tbsp Freh Dill and oregano
- 1 clove garlic
- 2 tbsp lemon juice
- pinch of sea salt and ground black pepper
- 1 tbsp olive oil
- 2 Tilapia fillets cut into 1/2-inch strips
- 2 tbsp sliced Kalamata Olives
- 3 Pittas, cut in half
- 2 cups sliced romaine lettuce
- 1 large tomato, chopped
Instructions
- For Tzatziki: In a food processor or blender, lightly pulse yogurt, cucumber, dill, garlic, 1/2 tsp lemon juice, 1/4 teaspoon salt and pepper, leaving mixture chunky. Refrigerate tzatziki sauce until ready to use.
- In a large skillet, heat olive oil over medium heat. Sprinkle fish with remaining salt, pepper, and the oregano. Add fish to skillet, and cook 3 to 4 minutes per side, or until it flakes easily with a fork. Pour remaining lemon juice over fish about 2 minutes before the end of the cooking time; remove from pan and let cool slightly.
- Open each pitta and, distributing evenly, fill with lettuce, tomato, and fish.
- Top with tzatziki sauce and olives; serve immediately.