Combine Greek yogurt, olive oil, lemon juice, and garlic in a large bowl.

Whisk until smooth to create the slaw dressing.

Add shredded collards, red cabbage, sliced celery, and chopped dill to the bowl.

Season the slaw with salt and pepper, then toss to coat.

In a small bowl, mix crushed red pepper, dried oregano, dried thyme, ground allspice, ground cumin, and black pepper to create the jerk seasoning.

Rub the trout fillets with 2 tablespoons of olive oil and season with salt and pepper.

Sprinkle the jerk spice rub over the flesh side of the trout, gently patting to help it adhere.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.

Add 2 trout fillets, skin side down, to the hot skillet.

Cook until the skin is golden and crisp, about 3 minutes.

Flip the fish and cook until golden and just cooked through, about 2 minutes longer.

Transfer the cooked trout fillets to plates.

Wipe out the skillet.

Repeat the cooking process with the remaining oil and trout fillets.

Serve the jerk trout with the collard slaw.