Grilled trout

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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