Rainbow Trout with Yogurt Sauce

Rainbow Trout with Yogurt Sauce

53

"Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

53
  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 t...

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 a...

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 l...

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.

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

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.

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

This is a fantastic, light and tasty dish!