Grilled Trout

Grilled Trout

Yield: 2 Servings

2 sm whole fish (about 1 lb.

1 each),cleaned

1 salt

1 pepper,Freshly Ground

1 to taste

1 lemon

12 sprigs thyme

Prepare hot coals for grilling.

Cut 3 crosswise diagonal slits, about 1/2 inch deep and 2 inches

apart, in each side of fish; don't cut down to bone.

Sprinkle the fish lightly with salt and pepper, and rub it into the

slits

Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each

slit

Wrap each fish in aluminum foil.

Grill the fish over high heat turning once, until the flesh flakes

easily when tested with a fork, about 10 minutes. Serve immediately.