Grilled Tilapia with Cucumber Yogurt Sauce

• 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

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.
2. Season the sauce with salt and pepper.
3. Cover with plastic wrap and refrigerate until ready to serve.
4. For the grilled tilapia: Preheat the grill to medium-high heat.
5. Sprinkle the fish evenly with the salt and pepper.
6. Oil the grill grates with a clean tea towel.
7. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer.
8. Transfer to a platter.
9. Top each fillet tableside with the cucumber yogurt sauce.

dill, extravirgin olive oil, cayenne pepper, garlic, yogurt, european cucumber, lemon, kosher salt, tilapia fillets, kosher salt, freshly ground black pepper, olive oil

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-tilapia-with-cucumber-yogurt-sauce-recipe.html (may not work)