Reviewed: Nov. 10, 2009

A little mellow on flavor. I think this dish would benefit from a few cloves of garlic and some more spices

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Reviewed: Aug. 27, 2009

I'm always wary of fish, just b/c I don't like it when it's done badly, but we had trout filets from our co-op so I tried it. Turned out soooo yummy I had two helpings! I didn't have the right amount of dill for the sauce, but I added some other light spices and it was good. I also used greek style yogurt, and drained the water from the cucumber after shredding it in the food processor--I think both these things kept the sauce nice and thick!

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EmilyAnnB

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Reviewed: Aug. 19, 2009

Wasn't my favorite recipe but it was nice. Maybe I should have added more lemon pepper. Also next time I would try using greek yogurt and straining it a bit on a paper towel first.

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Jodi

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

This is delicious and so fast and easy! I used Greek yogurt for a thicker, tangier sauce, added a touch of garlic, and I was generous with the lemon pepper on the trout. The light sauce really complements the flavor of the trout, and I'm sure it would work with other light fish (catfish, tilapia, etc.). A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 6, 2009

I appreciate the "lightness" and "healthiness" of this meal, but we weren't thrilled with it. Maybe it's because I used fat free plain yogurt (the only thing I could find in my local grocery store.) It tasted bland and almost sour because of the yogurt. I wouldn't make this again, but thanks for posting this, It was fun to make! :)

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darvocet

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Reviewed: Mar. 24, 2009

I used this recipe with Arctic Char. I liked the flavour of the topping, but found it overpowered the fish a bit. Just my personal taste. I think I may add some cream cheese or something to the topping recipe, perhaps with green onions, and use it as a dip! Thanks for sharing.

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CraZee A

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

This recipe was excellent! Very fresh, like others have posted. I added a little extra lemon zest, a couple dashes of lemon juice and a dash of lemon pepper to the yogurt and used dried dill instead of fresh (about 1 TBSP). I also cut the evoo down to less than a TBSP and refridgerated approx. 30 mins while the fish was prepared/cooked. I grilled the fish in a tinfoil pouch with the lemon pepper, a little evoo (like a teaspoon...maybe less) and lemon juice at 350-375 for about 15 minutes. The yogurt sauce is superb with brown rice. I will DEFINATELY make this recipe again!!

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Nadia

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Reviewed: Feb. 12, 2009

Yum! I made it with Salmon instead of Trout but it was still delicious. I added some lemon juice and a little chopped garlic to the sauce. Make sure to add plenty of salt and pepper. TASTY.

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Elia

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Reviewed: Sep. 6, 2008

I thought the sauce was bland and the portion was way too big.

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CookingColleen

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 26, 2008

This is great. My husband was on deployment and I was looking for new ways to cook, I made it and loved it I cooked it for the second time when my husband got back, and he loved it. I did let the sauce chill for like one hour so the flavor could mix together, and it is great. More dill was also added. thank you so much it is deffently one of our new favs. Jen

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Jennifer

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Reviewed: Aug. 13, 2008

I didn't add the oil to this recipe and it still tasted fresh and delicious. This is a keeper for fish like trout or salmon.

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BUNNY78

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Reviewed: Jun. 7, 2008

I tried the fish but didn't have yogurt for the sauce. I will need to try that next time because the fish was great.

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KENANDLISS

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Reviewed: May 24, 2008

Good, though the yogurt sauce alone is a little bland. Be sure to add plenty of lemon pepper to the trout. Also, you can cut the yogurt sauce recipe in half and still have PLENTY of sauce.

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: May 21, 2008

A++ - I am giving this recipe 5 stars because the yogurt sauce was to die for! Although I didn't use fillets - I used the whole trout. I soaked a cedar plank in pineapple juice for 45 minutes and rubbed it with sea salt. I stuffed the trout with flat leaf parsley and sliced lemons. I put the lemon pepper on the skin of trout and drizzled evoo on top of that. I put it on the grill at 375 with the lid closed for about 25 minutes...My boyfriend couldn't get enough of it. He even poured the yogurt sauce on his rice. Thank you Lola!

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Icook4dave

Cooking Level: Expert

Living In: Lancaster, South Carolina, USA

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Reviewed: Apr. 12, 2008

I was looking for a recipe with a creamy sauce - and while this was with yogurt - it fit the bill. I used dried dill instead of fresh dill (I halved the quantity)and it came out great! Definatly a keeper.

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SmoothGinger

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 15, 2007

This was ok. But I won't make it again. The sauce tasted more like it belonged in a facial than on fish.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Jul. 15, 2007

The yogurt sauce wasn't as flavorful as I'd hoped and the combination of dill and cucumber wasn't quite right. If I make it again, I'll make a sauce that's more like India raita to go with.

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KATER-SKATER

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Reviewed: Jun. 7, 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!

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Caroline C

Cooking Level: Expert

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Reviewed: May 20, 2007

I loved this recipe, but I did modify it a little. My supermarket didn't have trout, so I used salmon fillets instead. Also, I did not have lemon pepper, so I sprinkled black pepper on the fish, squeezed a lemon over the fillets and sprinkled a little lemon zest over the fish before broiling. I followed the sauce recipe to a T. Delicious! This was so light, refreshing, and easy to make. I would recommend squeezing out the cucumber a bit before adding to the sauce. It did water it down a bit, but other than that I LOVED it. Will definitely make again.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Feb. 16, 2007

Delicious! The only complaint we had was it needed a ton of salt and pepper. Also, unless you like a bowl of sauce with your filet, you could split this recipe in half and be just fine. Other than that, this is definitely one I will add to my recipe book.

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