Grilled Rainbow Trout with Asian Flavors
Submitted by jennyatfireside
Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
30 minThis lightning-fast fish dinner brings Asian-inspired flavors to the grill with minimal fuss. The lime-ginger oil is infused ahead of time, so all you need to do is grill the trout quickly over high heat. The result is tender, flaky fish with citrusy heat that works perfectly over jasmine rice.
Pro Tips
- Oil the grill grates well (trout is delicate and can stick easily)
- Don’t overcook (trout goes from perfect to dry in seconds, so watch closely)
- Let the infused oil cool completely before adding lime juice (hot oil and citrus don’t mix well)
Ingredients
Directions
In a medium bowl, sauté 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.
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