Preparation:
In a medium bowl, sauté‚ 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. |
