4 6-oz rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1 teaspoon crushed red pepper
2 tablespoon lime juice
1 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.

Serves 4.