Grilled Rainbow Trout with Asian Flavors
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rainbow trout fillets
about 6 oz. each |
* |
| 1 | tablespoon |
ginger root
|
|
| 1 | teaspoon |
lime zest
grated |
|
| ¼ | cup |
safflower oil
|
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| 2 | tablespoons |
lime juice
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rainbow trout fillets
about 6 oz. each |
* |
| 15 | ml |
ginger root
|
|
| 5 | ml |
lime zest
grated |
|
| 59 | ml |
safflower oil
|
|
| 5 | ml |
red pepper flakes
crushed |
|
| 3E+1 | ml |
lime juice
|
|
| 1 | x |
salt
to taste |
*
|
Directions
In a medium bowl, sauté 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.
