| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-oz rainbow trout fillets |
| 1 |
tb |
Ginger root |
| 1 |
ts |
Grated lime peel |
| 1/4 |
c |
Safflower oil |
| 1 |
ts |
Crushed red pepper |
| 2 |
tb |
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.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”