4 rainbow trout fillets -- about 6 oz. each

1 tablespoon ginger root

1 teaspoon grated lime peel

1/4 cup safflower oil

1 teaspoon crushed red pepper

2 tablespoons lime juice

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.