4 rainbow trout fillets — about 6 oz. each
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1 teaspoon crushed red pepper
2 tablespoons lime juice
salt — to taste
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.