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

Instructions

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.