How to Make It
In a large bowl, combine the yogurt, olive oil, lemon juice and garlic. Whisk until smooth. Add the collards, cabbage, celery and dill, season with salt and pepper and toss to coat.
In a small bowl, mix all of the seasonings. Rub the trout all over with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the spice rub over the flesh side of the trout, patting gently to help it adhere.
In a large nonstick skillet, heat 2 tablespoons of the oil. Add 2 trout fillets, skin side down, and cook over moderately high heat until golden and crisp, about 3 minutes. Flip the fish and cook over moderate heat until golden and just cooked through, about 2 minutes longer. Transfer to plates. Wipe out the skillet and repeat with the remaining oil and trout fillets. Serve with the collard slaw.