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Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.
Ingredients
- 1 cup plain yogurt
- 1 cucumber, shredded
- 2 tablespoons chopped fresh dill weed
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 4 (6 ounce) fillets rainbow trout
- 1 pinch lemon pepper
Directions
Step 1
In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
Step 2
Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
Step 3
Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat5g | 25% |
| Cholesterol94mg | 31% |
| Sodium143mg | 6% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars4g | |
| Protein34g | |
| Vitamin C8mg | 39% |
| Calcium212mg | 16% |
| Iron1mg | 5% |
| Potassium762mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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