Garlic Lemon Fish Greek Salad Sandwiches #FishFridayFoodies

Garlic Lemon Fish Greek Salad Sandwiches are quite a mouthful, both by name and by flavor - pan-fried grouper tossed with a fresh salad of lettuce, cucumber, tomatoes, black olives, onion and feta, all stuffed in halved pita rounds.

This month my Fish Friday Foodie friends are sharing seafood sandwiches and I’m excited to join them. When the hot summer starts to pick up speed in Dubai, heading straight into the triple digits (in Fahrenheit, anyway) we eat a lot of salads along with fish, chicken or beef that’s quickly pan-fried so it doesn’t heat up the kitchen. Never mind dishes that have to be cooked long and slow (unless in the slow cooker) or recipes that require a hot oven.

This Greek salad is tasty completely on its own, but add some garlic lemon fish and a wrap or pita bread, and you’ve got the perfect hot weather meal.

Garlic Lemon Fish Greek Salad Sandwiches

Ingredients for 4-5 sandwiches
For the fish:
10 1/2 oz or 300g boneless grouper or other firm white fish, cut in chunks
fine sea salt
freshly ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
Juice of 1/2 lemon
2-3 tablespoons minced cilantro

For the salad:
3 1/2 oz or 100g feta, cut in cubes
handful black olives, pitted and halved
handful grape tomatoes, cut in half
1 small cucumber, chopped
1/2 small purple onion, sliced
Juice of 1/2 lemon
3-4 tablespoons extra virgin olive oil
fine sea salt – use cautiously because the feta is salty
freshly ground black pepper
2-3 leaves of romaine lettuce, washed and ripped into small pieces

Method
To cook the fish:
Season the fish with salt and pepper. Pan-fry it in the olive oil till almost cooked through. This takes mere minutes. Add in the garlic and give the hot pan a stir and then quickly add the lemon juice so the garlic doesn’t scorch.

Toss the fish with the cilantro and set aside to cool, off the stove.

To mix the salad:
Add the onion to a large salad bowl along with the lemon juice. Leave to marinate for about five minutes. Add in the oil and stir.

Once the fish has cooled somewhat, add all the other salad ingredients - except the lettuce - into the salad bowl and toss to coat with the dressing and onions. Add in the fish and toss again gently. This can now be refrigerated until you are ready to serve.

Take the salad out of the refrigerator about 15 minutes before serving. Add the lettuce and toss again gently.

Cut your pita bread in half and carefully separate the sides. Fill each half with the salad. Or you can add the salad to the pita bread and fold it up like a taco.

Enjoy!

Check out all the other great seafood sandwiches we've got for you today! Many thanks to our host Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice.

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