![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6Ogjhkh5s4EGP4eh4VLSMuo_1gw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3696401-6817497b89cb4a0facfea0b7c17b64a9.jpg)
Ingredients
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1 cup plain yogurt
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1 cucumber, shredded
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2 tablespoons chopped fresh dill weed
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1 teaspoon lemon zest
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1 tablespoon extra virgin olive oil
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salt and pepper to taste
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4 (6 ounce) fillets rainbow trout
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1 pinch lemon pepper
Directions
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In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
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Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
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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)
295 | Calories |
15g | Fat |
5g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 295 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 5g | 25% |
Cholesterol 94mg | 31% |
Sodium 143mg | 6% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 4g | |
Protein 34g | 68% |
Vitamin C 8mg | 9% |
Calcium 212mg | 16% |
Iron 1mg | 5% |
Potassium 762mg | 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.