Rainbow Trout with Yogurt Sauce

Rainbow Trout with Yogurt Sauce

51 Reviews 2 Pics
  • Prep

    12 m
  • Cook

    8 m
  • Ready In

    20 m
Lola
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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 (51)

Rate This Recipe
PRINCESS20NY
54

PRINCESS20NY

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.

ROYSAPER
20

ROYSAPER

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.

Elizabeth
18

Elizabeth

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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