Recipe - Grilled Trout

2 small 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini