Lemon-Thyme Trout

Name: Lemon-Thyme Trout
Ingredients: 2 tsp. margarine; 1 tsp. dry white table wine; 1 tsp. finely chopped shallot or onion; 1/2 tsp. freshly squeezed lemon juice; 1/4 tsp. grated lemon peel; 9 oz. dressed trout (head and tail removed), split in half; 4 thyme sprigs or 1/8 tsp. thyme leaves, divided; 2 lemon slices; dash of pepper

9 ingredients

7 steps

Ingredients

2 tsp. margarine
1 tsp. dry white table wine
1 tsp. finely chopped shallot or onion
1/2 tsp. freshly squeezed lemon juice
1/4 tsp. grated lemon peel
9 oz. dressed trout (head and tail removed), split in half
4 thyme sprigs or 1/8 tsp. thyme leaves, divided
2 lemon slices
dash of pepper

Directions

1

Preheat barbecue or gas grill on high for 10 minutes.
2

In small mixing bowl, combine margarine, wine, shallots, lemon juice and lemon peel.
3

Spray two 16 inch long pieces of heavy-duty foil with nonstick cooking spray; arrange a trout half, skin side down, in center of each piece of foil.
4

Spread each with half of margarine mixture; top with half of the thyme, the lemon slices and pepper.
5

Enclose fish in foil, folding edges to seal.
6

Set packets on rack and cook for 8 to 10 minutes.
7

Remove from grill and let stand for 2 minutes.