| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Fish | 4 | Servings |
INGREDIENTS
| 4 | 6-oz rainbow trout fillets | |
| 1 | T | Ginger root |
| 1 | t | Grated lime peel |
| 1/4 | c | Safflower oil |
| 1 | t | Crushed red pepper |
| 2 | T | Lime juice |
| Salt, to taste |
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. Serves 4. (A National Fisheries Institute calendar recipe.) Date: Tue, 18 Jun 1996 07:29:18 -0700 From: [email protected] (Carey Starzinger) MM-Recipes Digest V3 #172 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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