Grilled Fish Sandwich With Slaw & Tzatziki

This grilled fish sandwich with slaw and tzatziki is light, flavorful, and packed with texture. Flaky grilled fish is tucked into a toasted bun and topped with crunchy slaw and cool, creamy tzatziki for a sandwich that’s both refreshing and satisfying. Whether I’m making a quick weeknight dinner or something fresh for summer, this recipe is always a win.

Why You’ll Love This Recipe

I love this sandwich because it strikes the perfect balance of flavors and textures—smoky grilled fish, crisp slaw, and a bright, herby yogurt sauce. It feels indulgent but is actually pretty light, and it’s easy to prep ahead if I want a fast meal later. Plus, it’s a great alternative to heavier fried fish sandwiches and tastes just as good, if not better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fish:

• White fish fillets (like cod, tilapia, or halibut)

• Olive oil

• Lemon juice

• Garlic powder

• Paprika

• Salt

• Black pepper

For the slaw:

• Shredded cabbage (green or purple, or a mix)

• Carrots, julienned or shredded

• Red onion, thinly sliced

• Apple cider vinegar or lemon juice

• Olive oil

• Salt and pepper

For the tzatziki:

• Greek yogurt

• Cucumber, grated and drained

• Garlic, minced

• Lemon juice

• Fresh dill or mint, chopped

• Salt

To assemble:

• Toasted sandwich buns or brioche rolls

• Optional: lettuce, tomato slices, extra lemon wedges

Directions

1. I start by making the slaw—tossing the cabbage, carrots, onion, vinegar, oil, salt, and pepper in a bowl. I let it chill in the fridge while I prep everything else.

2. For the tzatziki, I mix the yogurt, cucumber, garlic, lemon juice, dill, and salt in a bowl until smooth, then refrigerate until ready to use.

3. I pat the fish dry and season it with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.

4. I grill the fish on a preheated grill or grill pan over medium-high heat for 3–4 minutes per side, until cooked through and flaky.

5. I toast the buns lightly on the grill or in a skillet.

6. To assemble, I spread tzatziki on the bottom bun, add the grilled fish, top with a generous scoop of slaw, and finish with more tzatziki or toppings like lettuce or tomato if I want.

Servings and timing

This recipe makes 4 sandwiches.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Sometimes I spice things up by adding a bit of cayenne or chili powder to the fish seasoning. I’ve also used salmon or mahi-mahi for a richer flavor. If I’m out of tzatziki, I mix Greek yogurt with lemon and garlic as a quick swap. For a lower-carb version, I skip the bun and make it into a fish-and-slaw bowl.

storage/reheating

I store the grilled fish, slaw, and tzatziki separately in airtight containers in the fridge. The fish stays good for up to 2 days, and I reheat it gently in a pan or microwave. The slaw holds up for about 3 days, and tzatziki is fine for 4–5 days. I always assemble the sandwiches fresh so the buns don’t get soggy.

FAQs

What kind of fish is best for this sandwich?

I usually use mild white fish like cod or tilapia. They grill well and absorb flavor nicely, but salmon works too for a richer option.

Can I cook the fish in a pan instead of grilling?

Yes, I’ve pan-seared the fish in a nonstick or cast-iron skillet when I don’t feel like firing up the grill.

How do I keep the fish from falling apart?

I make sure to oil the grill and only flip the fish once. I also use a spatula that supports the whole fillet when flipping.

Is this sandwich spicy?

Not by default, but I’ve added hot sauce to the slaw or tzatziki if I want a little kick.

What sides go well with this?

I usually serve it with sweet potato fries, a cucumber salad, or even chips for a quick meal.

Conclusion

This grilled fish sandwich with slaw and tzatziki is everything I want in a fresh, easy meal. It’s flavorful, crunchy, creamy, and satisfying without being too heavy. I love how fast it comes together and how easy it is to switch up based on what I have in the kitchen. Whether it’s summer or not, this sandwich always brings fresh, feel-good flavor to the table.