| 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: cstarz@teleport.com (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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