Grilled Trout

         Yield: 2 Servings
Categories: Fish

2 sm 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 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.