Grilled Trout
Author: Kitchens
  • 2 small whole fish (about 1 pound each), cleaned
  • salt
  • freshly ground pepper to taste
  • 1 lemon
  • 12 sprigs thyme
  1. Prepare hot coals for grilling.
  2. 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.
  3. Sprinkle the fish lightly with salt and pepper, and rub it into the slits.
  4. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit.
  5. 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.
  6. Serve immediately.
Recipe by Recipes at