4 6-ounce Rainbow Trout Fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste
In a medium bowl, saute 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.