Ingredients Jump to Instructions ↓

  1. 4 Rainbow trout fillets

  2. 1 tablespoon 15ml Ginger root

  3. 1 teaspoon 5ml Grated lime peel

  4. 1/4 cup 59ml Safflower oil

  5. 1 teaspoon 5ml Crushed red pepper

  6. 2 tablespoons 30ml Lime juice Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. A National Fisheries Institute calendar recipe.


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