Gyro-Style Grilled Cod with Lemon Basil Sauce Recipe
This Grilled Cod Recipe, Gyro-Style is a flavorful and healthy way to enjoy white fish with Mediterranean-inspired spices and fresh lemon basil sauce. The cod is seasoned with a fragrant spice rub, pan-grilled to a crispy finish, and served with traditional gyro fixings including creamy tzatziki, pita bread, and a vibrant Mediterranean salad. A perfect dish for a light lunch or dinner that combines bright citrus flavors with herbaceous accents.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Spice Rub
- 1 1/2 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garlic powder (optional)
- 1/2 tsp sumac
For Fish
- Greek extra virgin olive oil (I used Private Reserve)
- 1.5 lb (680.4 g) cod fillet (or another white fish fillet of your choice)
- Kosher salt
- Black pepper
Lemon Basil Sauce
- 1/3 cup Greek extra virgin olive oil (use Private Reserve or Early Harvest)
- 1 large lemon, juice of
- 1 to 2 garlic cloves, minced
- 8 to 10 basil leaves, thinly chopped
- Salt and pepper to taste
Fixings To Serve Gyro-Style
- Lemon wedges
- Greek pita bread (or lettuce wraps for low-carb option)
- Tzatziki Sauce (prepared from recipe)
- 3-Ingredient Mediterranean Salad (prepared from recipe)
- Pitted marinated olives
Instructions
- Make the spice rub: In a small bowl, combine dried oregano, ground coriander, ground cumin, garlic powder, and sumac. Mix thoroughly to create an aromatic spice blend.
- Season the fish: Pat the cod fillets dry with paper towels. Season both sides generously with kosher salt and black pepper. Rub the prepared spice mix evenly over the entire surface of the fillets. Set aside for a few minutes to let the flavors absorb.
- Prepare the lemon basil sauce: In a small bowl or mason jar, whisk together Greek extra virgin olive oil, fresh lemon juice, minced garlic, chopped basil leaves, and salt and pepper to taste. Set aside to allow flavors to meld.
- Prepare gyro fixings: If serving gyro-style, have the pita bread, tzatziki sauce, Mediterranean salad, and marinated olives ready for assembly.
- Heat the skillet: Coat the bottom of a large cast iron or non-stick skillet with a thin layer of Greek extra virgin olive oil. Warm over medium-high heat until the oil shimmers but does not smoke, indicating it is hot enough for cooking.
- Grill the fish: Place the seasoned cod fillets in the hot skillet. Cook undisturbed on one side for about 3 minutes, allowing a golden, crispy crust to form. Using a fish spatula, carefully flip the fillets over—they should release easily from the pan. Cook an additional 3 minutes until the second side is equally crispy and the fish is opaque and flakes easily with a fork.
- Serve the fish: Serve the grilled cod hot, adding a splash of fresh lemon juice and a generous drizzle of the lemon basil sauce on top for brightness and flavor.
- Assemble gyros: For each serving, spread a little tzatziki sauce over warm pita bread or a large lettuce leaf for a low-carb version. Add the grilled fish, spoon over some lemon basil sauce, and top with Mediterranean salad and marinated olives as desired. Fold or wrap and enjoy your flavorful fish gyro!
Notes
- Cook’s Note: Grill time may vary depending on fish fillet thickness; about 1.5 inches thick is ideal. Look for a nicely crusted exterior and opaque, flaky interior.
- Cook’s Note: Other lean white fish such as sea bass, grouper, haddock, catfish, or snapper can be substituted for cod in this recipe.
