Ingredients Jump to Instructions ↓

  1. 4 rainbow trout fillets -- about 6 oz. each 1 tablespoon ginger root

  2. 1 teaspoon grated lime peel

  3. 1/4 cup safflower oil

  4. 1 teaspoon crushed red pepper

  5. 2 tablespoons lime juice salt -- to taste

Instructions Jump to Ingredients ↑

  1. 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.


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