Broiled Trout With Lemon-Yogurt Sauce

  • 8 oz. plain yogurt

  • 1 cucumber, grated

  • 2 tablespoons dill weed

  • 1 tablespoon lemon juice

  • 1 tablespoon extra virgin olive oil

  • Salt and pepper, to taste

  • 4 rainbow trout fillets

  • Lemon pepper seasoning, to taste

Set oven to broil and prepare a broiler pan with non-stick cooking spray. Stir together the yogurt, cucumber, dill weed, lemon juice, olive oil, salt, and pepper in a bowl and set aside. Season trout fillets with lemon pepper and place on broiler pan; broil for 8-9 minutes or until flaky. Serve with yogurt sauce.