jeudi 12 mars 2015

Grilled Trout


Yield: 2 Servings
2 sm whole fish (about 1 lb.
1 each),cleaned
1 salt
1 pepper,Freshly Ground
1 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.

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