Grilled Trout With Cucumber-Tomato Relish

• 1 large cucumber, seeded and diced
• 2 cups seeded, chopped tomatoes
• 1/4 cup diced red onion
• 2 tablespoons fresh mint cut into ribbons
• 1/2 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• 1 cup plain yogurt
• Grated zest of 1 lemon
• 1 teaspoon toasted cumin seeds
• 1 teaspoon toasted coriander seeds
• 4 whole brook trout, about 10 ounces each
• Olive oil for basting trout

1. To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper.
2. Keep cool until served.
3. To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper.
4. Keep cool until served.
5. Brush the trout with olive oil.
6. Season with salt and pepper.
7. Grill the trout over charcoal (or broil) for 4 minutes a side.
8. Serve each trout with relish on the side and the yogurt sauce.

cucumber, tomatoes, red onion, fresh mint, red pepper, lemon juice, salt, plain yogurt, lemon, cumin seeds, coriander seeds, brook trout, olive oil

Taken from cooking.nytimes.com/recipes/7828 (may not work)