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) filets rainbow trout 
1 pinch lemon pepper 
 

 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. 
 

Serve with crusty bread and lemon potatoes 

