Ingredients
- 1 cup plain yogurt
- 1 cucumber, shredded
- 2 tablespoons chopped fresh dill weed
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 4 (6 ounce) fillets rainbow trout
- 1 pinch lemon pepper
Description
"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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