4 6-oz rainbow trout fillets

1 tb Ginger root

1 ts Grated lime peel

1/4 c Safflower oil

1 ts Crushed red pepper

2 tb 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. Serves 4. (A National Fisheries Institute calendar recipe.) -----