Rainbow Trout with Yogurt Sauce Recipe - Allrecipes.com
Rainbow Trout with Yogurt Sauce Recipe
  • READY IN 20 mins

Rainbow Trout with Yogurt Sauce

Recipe by  

"Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    12 mins
  • COOK

    8 mins
  • READY IN

    20 mins

Directions

  1. In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
  2. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2006

Was a bit nervous that this would be a bit bland when I tasted the sauce on its own, but the flavors with the fish go very well together. I used quite a lot of lemon pepper, not drenched but a little more than it called for - probably about 1/8 cup for 2 medium sized trout. I also added salt and pepper to the lemon pepper seasoning. Baked at 350 for about 12 minutes then did the broil for 5.

 
Most Helpful Critical Review
Jan 18, 2003

'Interesting flavor'; quite tangy. Was okay; had lots of leftover sauce as we only used sparingly.

 
Aug 28, 2005

Very easy and quick to prepare, not requiring any dipping and breading or marinading as do many other fish recipes. The yogurt sauce is quick to prepare and is fresh and cool tasting. Follow the recipe exactly and they'll be asking for more! I broiled the trout fillets, skin-side down, and in 10 minutes they were perfect and did not stick to the (cookie sheet) pan.

 
Jan 18, 2003

My husband and I loved this recipe! The sauce went so well with the trout. We are trying to eat fish atleast 2 times a week and are always trying new recipes, but I will definitely make this again. I used fat free yogurt and it still turned out great, for those of you trying to cut fat and calories.

 
Jun 07, 2007

I didn't have yogurt, and didn't want to make a special trip to the store, so I made this with sour cream. I think yogurt would have been better, but it still turned out well. I also used more lemon papper and dill than stated in the recipe. Nice recipe - quick and easy. Good for people who aren't real fish fans too. Thanks!

 
Nov 06, 2005

Everybody loved it. Even my 3 and 5 year old. There was a ton of sauce. You could probably get away with halfing the sauce.

 
Jan 18, 2003

I made this for my family with a sidedish of grilled winter squash topped with blue cheese and roasted red peppers. They loved it. They thought the fish came out moist with crispy skin.

 
Jan 18, 2003

This is a terrific light meal. It will be perfect in the summer - quick, easy and very good.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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