Tangy Yoghurt Sauce Food

RAINBOW TROUT WITH YOGURT SAUCE

Rainbow Trout with Yogurt Sauce image

Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.

Provided by Lola

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 8

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) fillets rainbow trout
1 pinch lemon pepper

Steps:

In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
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.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 4.9 g, Cholesterol 93.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 33.8 g, SaturatedFat 4.9 g, Sodium 142.6 mg, Sugar 3.7 g

TANGY YOGHURT SAUCE

Tangy Yoghurt Sauce image

We enjoy mideastern food and many dishes are served with a side of yoghurt sauce. I wanted to use my new jar of Fox Point seasoning from Pennzey's and used it for this variation. Cook time is chill time. Fox Point seasoning contains salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.

Provided by Carolyn Haas @Linky1

Categories Other Sauces

Number Of Ingredients 5

Ingredients

1 cup(s) plain greek yoghurt - whole or 2%
2 tablespoon(s) lemon juice
1 teaspoon(s) garlic, minced
1 teaspoon(s) fox point seasoning (from pennzey's )
2 teaspoon(s) crumbled dried mint

Steps:

Mix everything together. Chill for 1 hour to blend flavors.
Goes well with Lebanese Lentils and Rice; Lebanese Chicken and Rice.

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

Spiced Roast Chicken With Tangy Yogurt Sauce image

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

Provided by Kay Chun

Categories dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/4 cup neutral oil, such as safflower or canola
5 garlic cloves, minced
1 tablespoon ground coriander
1 1/2 teaspoons ground sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon granulated onion
1/4 cup chopped cilantro
2 tablespoons lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
Salt and black pepper
1/2 cup plain Greek yogurt (2 percent or whole-milk)
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3/4 teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread and hot sauce (optional)

Steps:

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

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Tangy Yoghurt Sauce Food

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.

TANGY YOGHURT SAUCE

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

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