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Recipe Detail Page
Grilled Fish Fillets with Cucumber Dill Yogurt
Early Summer 2006
The fresh, tart taste of the yogurt complements the sweetness of grilled fish. Grilling on foil prevents flare-ups and the sticking and burning of delicate fish. By using a separate piece of foil for each fillet, you can pull each off the grill as they are cooked. Use nonstick foil for even easier removal. If using field cucumbers, scrape out the seeds with a spoon before dicing.
Serves 4
Cucumber Dill Yogurt
1 cucumber, peeled, seeded, if necessary, and diced
Salt
1 cup (250 mL) plain yogurt
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) chopped fresh dill
½ tsp (2 mL) grated lemon zest
2 tsp (10 mL) freshly squeezed lemon juice
Freshly ground pepper
Fish
4 thin fish fillets (trout, tilapia, pickerel, halibut)
1 tbsp (15 mL) olive oil
2 tsp (10 mL) freshly squeezed lemon juice
Salt and freshly ground pepper
1. For the Cucumber Dill Yogurt, place cucumber in a sieve and sprinkle with 1 tsp (5 mL) salt. Let stand for 15 to 30 minutes. Press out moisture and pat cucumber dry. Transfer to a bowl. Add yogurt, oil, dill, lemon zest and juice. Toss gently to combine. Cover and refrigerate for at least 15 minutes or for up to 1 day. Season to taste with salt and pepper.
2. For the fish, preheat grill to medium-high.
3. Cut 4 pieces of foil slightly larger than fish fillets and fold up edges to create a rim. Place 1 fish fillet on each piece of foil. Combine oil and lemon juice and brush over fish (over both sides, if skinless). Season with salt and pepper. Slide foil pieces onto baking sheet and then onto grill, removing sheet. Grill fish, covered, for 5 to 10 minutes, depending on thickness, until just cooked through. (Or broil about 6 inches/15 cm away from heat).
4. Using a spatula, transfer fish to plate and top with Cucumber Dill Yogurt.
Serves 4
