Fish Gyros

FISH “GYROS”

by Paul Delios

Marinade

1/4 cup extra virgin olive oil

2 tablespoons white vinegar

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

1 1/2 teaspoons honey

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon Tabasco sauce, or to taste

1 1/2 pounds fish fillets, cut into chunks, Swordfish, Stripe bass, Mahi-mahi, Red snapper, or Grouper.

Dressing

1 cup Greek yoghurt

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/2 teaspoon oregano

Salt and pepper to taste

1/2 cup adobo sauce from chipotle peppers

Or

1/2 cup roasted peppers and a teaspoon of smoked paprika

Toppings

3 ripe tomatoes, seeded and 1/4 inch dice

1 cup cilantro, roughly chopped

1/2 red onion thinly sliced

1 small head cabbage, cored and thinly shredded

2 lemons cut into wedges

1 package fresh pita bread (I prefer pocket less)

Or if the pita is not fresh baked, and then simply heat it in a frying skillet for

30 seconds to a minute on each side, before assembly.

DIRECTIONS

To make the marinade, whisk the first 12 ingredients together in a bowl.

Place the fish in a plastic zip lock bag, and pour the marinade over the fish. Squeeze out the excess air from the bag and seal the bag, then refrigerate 6 to 8 hours.

To make the dressing, combine the yoghurt and adobo sauce in a bowl. Stir in the lemon juice, zest, cumin, chili powder, oregano. Add salt, and pepper to taste. Cover, and refrigerate.

Remove fish from marinade, drain off any excess and discard marinade.

For grilling outdoors preheat a grill for 10 minutes and lightly oil the grate, then place the fish on the grill and cook for 4 minutes per side.

Or

Turn the broiler on in the oven to high and cook the fish until it begins to flake with a fork, 8 - 10 minutes.

Assemble gyros by placing fish pieces in the center of pita with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up the pitas around fillings, and garnish with lemon wedges.