jeudi 27 novembre 2014

Grilled Rainbow Trout With Asian Flavors



Yield: 4 Servings
4 6-oz rainbow trout fillets
1 T ginger root
1 t lime peel,Grated
1/4 c safflower oil
1 t red pepper,Crushed
2 T 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.

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