Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
Scrape into a bowl using a rubber spatula.
Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
Preheat oven to 42
Place fillet on a jelly-roll pan coated with cooking spray.
Brush fillet with oil and soy sauce. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp.
Drain. Arrange onion strips over fillet.
Bake at 425 for 20 minutes or until fillet flakes easily when tested with a fork.
