Grilled Fish Sandwich with Slaw & Tzatziki

June 30, 2025

Sunshine, smoky grills, and crisp bites—that's what summer should taste like. This Grilled Fish Sandwich with Slaw & Tzatziki checks all the boxes. It's fresh, fast, and packed with the flavor that turns an ordinary backyard dinner into something worth lingering over. Whether you're poolside or prepping for guests on the patio, this sandwich delivers bold char, tangy crunch, and creamy coolness in every bite.

Perfect for Fourth of July gatherings or relaxed weekend cookouts, this recipe balances light ingredients with satisfying texture. Flaky grilled fish pairs effortlessly with homemade slaw and a generous swipe of tzatziki. Wrapped in a toasted bun, it’s backyard-friendly food that doesn’t require hours of prep.

Whether you need a last-minute menu idea for the Fourth of July, a new grill, or an outdoor kitchen upgrade, check out our outdoor dining products and explore our full recipe collection for more ways to keep the good times and flavors rolling.

Serves 8

Grilled Fish Sandwich with Slaw & Tzatziki Ingredients

Fish

• 3 Tbsp. extra-virgin olive oil
• 1 tsp. finely grated lemon zest
• 1 tsp. grated garlic
• 1 tsp. grated peeled ginger
• 1 tsp. ground turmeric
• 1 tsp. kosher salt
• 1 tsp. paprika
• 4 (6- to 8-oz.) cod fillets

Slaw

• 1 tsp. cumin seeds
• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 tsp. honey
• Kosher salt
• Freshly ground black pepper
• 2 oz. shredded red cabbage (about 1/4 of a medium head)
• 1 cup fresh cilantro leaves, coarsely chopped
• 1 cup grated carrot (from about one medium)
• 1/3 cup thinly sliced red onion

Tzatziki & Assembly

• 1 Persian or English cucumber
• 1 (5.3-oz.) container 0% Greek yogurt
• 1 clove garlic, finely grated
• 1/2 tsp. finely grated lemon zest
• Kosher salt
• Freshly ground black pepper
• 4 whole wheat buns
• Extra-virgin olive oil, for brushing

Grilled Fish Sandwich with Slaw & Tzatziki Directions

Fish

1. In a large bowl, stir oil, lemon zest, garlic, ginger, turmeric, salt, and paprika until a paste forms. Add fish and turn to coat. Let it marinate until ready to use.

Slaw

1. Lightly crush cumin seeds with a measuring cup or small skillet. In a large heatproof bowl, combine cumin and oil. Microwave in 30-second increments, stirring between each, until fragrant and warmed through for 1 to 3 minutes total. Let cool slightly.
2. Add lemon juice and honey; season with salt and pepper and stir to combine. Add cabbage, cilantro, carrot, and onion and toss to coat. Refrigerate until ready to use.

Tzatziki & Assembly

1. Finely grate cucumber on the large holes of a box grater. Transfer to a cloth or kitchen towel and squeeze out as much liquid as possible. Transfer to a medium bowl. Add yogurt, garlic, and lemon zest; season with salt and pepper and stir to combine.
2. Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). Lightly brush the cut sides of the buns with oil. Grill buns cut side down until warmed through and charred, 1 to 3 minutes. Transfer to a plate.
3. Grill fish, turning halfway through, until cooked through and charred and an instant-read thermometer inserted into the thickest part registers 145°, 2 to 5 minutes per side, depending on the thickness of the fillets.
4. Spread the bottom bun with tzatziki. Top with fish and slaw. Close with the remaining buns.

Taken from delish.com