Recipe - Grilled Radicchio Salad With White Bean Bruschetta

1 tablespoon Ginger Root; minced
1 teaspoon Grated Lime Peel
One fourth cup Canola Oil
1 teaspoon Crushed Red Pepper
2 tablespoon Fresh Lime Juice
4 Rainbow; (6oz.) Trout
Fillets
Salt to taste

In a saucepan over medium heat, sauté the fresh ginger and grated lime peel
in the canola oil until just lightly browned and aromatic.

Remove the saucepan from the heat, and stir in the crushed red pepper. When
the oil has cooled completely, gradually whisk in the lime juice and
reserve.

Prepare the grill for moderate cooking. Brush the grilling surface with a
bit of 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 immediately with a splash of the lime and ginger mixture, and enjoy.

Kitchen Staff Tips: Grilling fish is no small task, as the tender, flaky
flesh readily falls through the grates on the grill. You may want to line
the grill with tinfoil to prohibit watching your trout fillets burn on the
coals of the grill. Or, you may want to utilize a special fish basket while
grilling. The basket clamps the fish in place through a small screen mesh
and makes turning the fish easier.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 20, 1999, converted by MM_Buster
v2.0l.