2 small wh trout -- cleaned
-- (about 1 lb. each)
salt
freshly ground pepper
-- to taste
1 lemon
12 sprigs thyme
Instructions:
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.
