Recipe of The Month: Asian Grilled Trout

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4 (6 ounce) trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
¼ cup safflower oil
½ teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste

In a medium sized pan, sauté ginger in oil until just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, gradually whisk in 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.

Servings: 4

Author: N.C. Department of Agriculture and Consumer Services