Grilled rainbow trout with asian flavors
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-oz rainbow trout fillets | |
| 1 | tablespoon | Ginger root |
| 1 | teaspoon | Grated lime peel |
| ¼ | cup | Safflower oil |
| 1 | teaspoon | Crushed red pepper |
| 2 | tablespoons | Lime juice |
| Salt; to taste | ||
Directions
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.
Serves 4.
(A National Fisheries Institute calendar recipe.)