4 6 oz rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1 teaspoon crushed red pepper
2 tablespoon lime juice
salt -- to taste
Instructions:
In a medium bowl, sauté‚ ginger in oil just lightly browned and aromatic.
Remove pan from heat; stir in red pepper. When oil cools completely,
whisk gradually into lime juice and peel. Set aside. Heat grill and
brush with oil. Grill trout flesh side down 2 minutes. Gently turn.
Grill for 2 more minutes, or until trout turns opaque. Serve immediately
with lime-ginger mixture. A National Fisheries Institute calendar
recipe.
