Anonymous Tue May 23 19:49:52 2006

4 6-oz rainbow trout fillets

1 tablespoon ginger root

1 teaspoon grated lime peel

1/4 cup safflower oil

1 teaspoon crushed red pepper

2 tablespoon lime juice

salt -- to taste

In a medium bowl, saut� 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. Source: A National Fisheries Institute calendar recipe. Posted to the

Bbq by Carey Starzinger on Jun 18, 1996.