Yield: 4 servings
|1 tablespoon||Ginger Root; minced|
|1 teaspoon||Grated Lime Peel|
|¼ cup||Canola Oil|
|1 teaspoon||Crushed Red Pepper|
|2 tablespoons||Fresh Lime Juice|
|4 \N||Rainbow; (6-oz.) Trout Fillets|
|\N \N||Salt to taste|
In a saucepan over medium heat, sauté the fresh ginger and grated lime peel in the canola oil until just lightly browned and aromatic.
Remove the saucepan from the heat, and stir in the crushed red pepper. When the oil has cooled completely, gradually whisk in the lime juice and reserve.
Prepare the grill for moderate cooking. Brush the grilling surface with a bit of oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes. Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque.
Serve immediately with a splash of the lime and ginger mixture, and enjoy.
Kitchen Staff Tips: Grilling fish is no small task, as the tender, flaky flesh readily falls through the grates on the grill. You may want to line the grill with tinfoil to prohibit watching your trout fillets burn on the coals of the grill. Or, you may want to utilize a special fish basket while grilling. The basket clamps the fish in place through a small screen mesh and makes turning the fish easier.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 20, 1999, converted by MM_Buster v2.0l.