RAINBOW TROUT WITH YOGURT SAUCE

Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout. To easily tell when the trout fillets are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients:

1	cup	Greek-style yogurt
1		English cucumber shredded
2	tablespoons	minced fresh dill
1	teaspoon	grated lemon zest
1	tablespoon	extra virgin olive oil
		salt and pepper to taste
4	6 ounce	rainbow trout fillets
		lemon pepper to taste

Preparation

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.
4. Broil for about 8 minutes. Check fillets for doneness using a Cook'd Right¨ Sensor.
   1. Quickly insert dark sensor tip into center of fillet. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Fillet is done when tip of sensor is fully orange.
5. To serve, spoon yogurt sauce over fish.