grilled trout
- Categories
- Fish
- Yield
- 2 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Whole fish (about 1 lb. |
| Each), cleaned | |
| Salt | |
| Freshly ground pepper | |
| To taste | |
| 1 | Lemon |
| 12 | Sprigs thyme |
Prepare hot coals for grilling. Cut 3 crosswise diagonal slits, about ½ 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.
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