Grilled Trout

Course : Grilling
Serves: 2
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2 small whole trout -- cleaned -- (about 1 lb. each)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 medium lemon
12 sprigs thyme

Preparation / Directions:

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

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