Grilled Cod Pita Wraps
with Lemony Lettuce & Tomato Salad
Cooking time
15 minutes
Servings
4
Calories
580 /serving
Keep cod and carry on. During the busy back to school season, you need fun dinners without too much time and effort. So flick on the barbecue for the fish and the pita, then whip up a creamy chopped salad, all in 15 minutes.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 2 Tomatoes
- 1 Lemon
- 1 Head of curly leaf lettuce
- 2 Scallions
- 120ml Mayonnaise
- 4 Pocketless pita
Contains: Cod • Eggs • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
27 g
Saturated Fat
3 g
Sodium
930 mg
Total Carb
51 g
Sugars
5 g
Protein
33 g
Fibre
5 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Medium-dice the tomatoes.
- Juice the lemon.
- Thinly slice the scallions crosswise.
Grill the cod & pita
- Pat the cod* dry; rub with a drizzle of oil and season with S&P.
- Add to a foil-lined section of the BBQ (or pan) and grill, 2 to 3 min. per side, until opaque and cooked through.
- Transfer to a plate and flake into large pieces.
- Drizzle the pita lightly with oil.
- Add to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly browned.
Make the salad
- In a large bowl, whisk the lemon juice (start with ½), scallions, mayo and S&P.
- Add the lettuce and tomatoes; toss well.
Plate your dish
- Divide the pita between your plates.
- Top with a spoonful of the salad and the cod.
- Tightly wrap the pita around the filling if desired.
- Serve the remaining salad on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
