4 six-ounce fillets of rainbow trout.
¼ cup of canola oil.
2 tablespoons of fresh lime juice.
1 tablespoon of ginger root, minced.
1 teaspoon of grated lime peel.
1 teaspoon of crushed red pepper.
In a suitably sized saucepan over medium heat, sauté the minced ginger and grated lime peel in the canola oil, until just lightly browned and aromatic.
Remove the saucepan from the heat, then stir in the crushed red pepper.
Once the oil has completely cooled, gently whisk in the lime juice and reserve.
Heat the grill to a moderate temperature.
Brush the grill pan with some oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes.
Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque.
Serve the trout immediately with a splash of the ginger/lime mixture.