Grilled Tilapia with Cucumber Yogurt Sauce (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons chopped fresh dill |
2 tablespoons extra-virgin olive oil |
1/4 teaspoon cayenne pepper |
2 cloves garlic, minced |
one 16-ounce container low-fat greek yogurt |
1/2 medium european cucumber, finely diced |
juice of 1/2 lemon |
kosher salt and freshly ground black pepper |
two 8-ounce tilapia fillets |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
olive oil, for grill |
Directions:
1. For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
2. For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.
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