Monday, November 08, 2010

Broiled Tilapia Gyros

I saw this and thought it sounded interesting, so we made it. It was definitely yummy, but I would not call it a gyro. As I started making the meal, I realized the fish is not seasoned other than with salt and pepper. What makes gyros so good? All the spices on the meat! Not that I eat meat. But you know. Gyros = spices and garlic and sauce. So it wasn't as good as it could have been. It was yummy, just not the greatest thing of all time. I don't know if I would make it again. If I did, I'd have to spice things up.

And PS, tzaziki sauce is NOT just yogurt and dill. Sigh. It involves cucumbers!


Broiled Tilapia Gyros
Cooking Light, November 2010

1 1/2 pounds tilapia fillets
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray

3/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves -- minced

Remaining Ingredients:
11 ounces Mediterranean-style wheat flatbreads -- (such as Toufayan)
1/2 cup vertically sliced red onion -- (about 1/2 small onion)
1 ripe avocado -- peeled and cut into 12 thin slices
1 medium tomato -- thinly sliced
1/2 small English cucumber -- thinly sliced (about 1/2 cup)

1. Preheat broiler.

2. To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

3. To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.

4. Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half.

Servings: 4

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