Grilled Fish Fillets with Dill and Cucumber Yogurt
published by lanne on May 13, 2008
The tartness of the dill in the yogurt in this recipe compliments the sweetness of the grilled fish. I prefer to use Halibut or Sole, but any thin fillets will do. A few good choices are Trout, Tilapia or Pickerel (Walleye).
Ingredients
- 4 fresh fish fillets
- 1 tbsp Olive Oil
- 2 tsp fresh Lemon juice
- Salt and freshly ground Pepper
Fish
- Preheat grill to medium heat
- Cut 4 pieces of tin foil and roll up the edges of each piece to create a small rim
- Brush each fillet with a mixture of oil and lemon juice. (Make sure to brush both sides if the fillets are skinless)
- Cook for 6-12 minutes or until cooked through.
Yogurt Sauce
- 1 seedless Cucumber peeled and shredded
- 1 cup plain Yogurt
- 2 tbsp Olive oil
- 1 ½ tbsp fresh Dill
- ½ tsp grated lemon peel
- Salt and freshly ground Pepper
Method
- Place grated cucumber in a bowl and sprinkle with a little salt. .
- mix and let stand for 15 minutes. .
- Drain cucumber mixture to remove any excess liquid
- Add the yogurt, zest, lemon juice, oil and dill and mix well
- Cover and refrigerate for at least 15 minutes before using.
When fillets are done, transfer to a plate and cover with Dill and Cucumber Yogurt. Goes nicely with spinach or watercress salad.
# 1 by Joe50342
May 13th, 2008 at 3:11 pm #
Nice article, good work.
# 2 by Francie
May 13th, 2008 at 9:46 pm #
This recipe sounds simply Great, love cucumbers and yogurt. A good combination for having with fish. Thanks for another great recipe =)
# 3 by Lucy Lockett
May 13th, 2008 at 10:55 pm #
This sounds divine!
# 4 by Darlene McFarlane
May 14th, 2008 at 8:27 am #
I am going to try this next time I prepare fish. We have it once a week but should really have it more often…I need all the brain power I can get.