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My review
Rainbow Trout with Yogurt Sauce
Lola
"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
20 m servings 295 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
- Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
- 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; 14.8 g fat; 4.9 g carbohydrates; 33.8 g protein; 94 mg cholesterol; 143 mg sodium. Full nutrition
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Reviews
Read all reviews 5478 Ratings
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Most helpful positive review
9/9/2006
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 ...
Most helpful critical review
9/14/2002
'Interesting flavor'; quite tangy. Was okay; had lots of leftover sauce as we only used sparingly.
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9/9/2006
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 ...
8/28/2005
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 t...
4/16/2002
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...
6/7/2007
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 l...
11/6/2005
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.
9/14/2002
'Interesting flavor'; quite tangy. Was okay; had lots of leftover sauce as we only used sparingly.
2/4/2002
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.
4/22/2002
This is a terrific light meal. It will be perfect in the summer - quick, easy and very good.