Ingredients:
4 8 oz Rainbow Trout Fillets
Lime Vinaigrette:
3 Tbsp ginger root, minced
3/4 cup vegetable oil
1/2 tsp crushed red pepper
1 Tbsp lime peel, grated
1/4 cup lime juice
salt, to taste
Directions:
1. Saute ginger in oil just until lightly browned.
2. Remove pan from heat; stir in red pepper flakes.
3. When oil cools completely, gradually whisk in salt, lime juice and peel. Set aside.
4. Brush grill and flesh side of trout with oil. Grill trout flesh-side down 2 minutes. Gently turn trout; grill until trout turns opaque, about 2 minutes more.
5. Serve immediately with lime-ginger vinaigrette.