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Grilled Rainbow Trout
Serves 4

1 Tbs. Ginger Root, minced
1 tsp. Grated Lime Peel
1/4 cup Canola Oil
1 tsp. Crushed Red Pepper
2 Tbs. Fresh Lime Juice
4 6-oz. Rainbow Trout Fillets
Salt to taste

In a saucepan over medium heat, sauté the fresh ginger
and grated lime peel in the canola oil until just lightly browned and aromatic.

Remove the saucepan from the heat, and stir in the
crushed red pepper. When the oil has cooled completely,
gradually whisk in the lime juice and reserve.

Prepare the grill for moderate cooking. Brush the
grilling surface with a bit of oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes. Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque.

Serve immediately with a splash of the lime and ginger
mixture, and enjoy.

You may want to line the grill with tinfoil to
prohibit watching your trout fillets burn on the coals of the grill. Or, you may want to utilize a special fish basket while grilling. The basket clamps the fish in place through a small screen mesh and makes turning
the fish easier.

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