Be sure to use thick, tasty Greek-style yogurt for this sauce. Its flavor and texture are essential.
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 teaspoons extravirgin olive oil
5/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 (6-ounce) halibut fillets
1/3 cup Greek-style yogurt
1/4 cup finely chopped cucumber
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon minced fresh garlic
4 pita wraps
2 cups chopped romaine lettuce
1/2 cup thinly sliced red onion
8 plum tomato slices
How to Make It
Combine first 3 ingredients in a shallow dish; stir in 1/2 teaspoon salt and pepper. Add halibut, turning to coat; let stand 15 minutes. Arrange halibut on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine remaining 1/8 teaspoon salt, yogurt, cucumber, dill, and garlic in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture in the center of each pita wrap; top each with 1 fillet, 1/2 cup lettuce, 2 tablespoons onion, and 2 tomato slices. Roll up.