Grilled Fish Fillets with Dill and Cucumber Yogurt

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

1. Place grated cucumber in a bowl and sprinkle with a little salt. .
2. mix and let stand for 15 minutes. .
3. Drain cucumber mixture to remove any excess liquid
4. Add the yogurt, zest, lemon juice, oil and dill and mix well
5. 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.