| 
rainbow trout
with asian flavors
The trout in this recipe can be grilled or broiled... or even deep-fried whole. Serve it with a rice pilaf and par-boiled julienne vegetables dressed in a light vinaigrette.
Makes 4 servings
3 Tbs Peanut oil
1 Tbs Ginger root
1 tsp Crushed red pepper
1 tsp Soy sauce
1 tsp Grated lime peel
2 Tbs Fresh lime juice
(Oil for deep-frying - optional)
4 6-oz. Rainbow trout fillets, cleaned
-or-
1 1-1/2 lb Rainbow trout fillet, cleaned
In a medium size saucepan, heat 3 Tbs peanut oil until almost smoking.
Saute the grated ginger until aromatic. Remove pan from heat; stir in
crushed red pepper. When oil cools completely, whisk in the lime juice,
lime peel and soy sauce. Mix well. Set aside.
Heat grill (brushing some oil on the grill to prevent sticking), or heat oven
to high on broil, or heat oil for deep-frying.
Cook trout flesh side down for 2 minutes. Gently turn. Cook for an
additional 2 minutes, until trout turns opaque. (Trout can also be
deep-fried by first dusting fillets with flour and shaking off excess.
Then frying for about 4 minutes, until opaque. Trout will curl somewhat
in a deep-fryer-- a sign of freshness.)
Place fish on a individual plates or large platter. Drizzle the lime-ginger
sauce over each portion. Serve immediately.
|
| |
|
|
|
