4 6-ounce Rainbow Trout Filets ; 1 tablespoon ginger root ; 1 teaspoon grated lime peel ; 1/4 cup safflower oil ; 1/2 teaspoon crushed red pepper ; 2 tablespoons lime juice ; 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.