Ingredients
- 180 gr rainbow trout fillets
- 60 ml safflower oil
- 30 ml lime juice
- 6 gr ginger root
- 3 gr pepper (crushed red)
- 2 gr lime peel (grated)
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. Serves 4. (A National Fisheries Institute calendar recipe.) ----
