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From the Kitchen of: Jennifer
| 4 | Trout, Whole, about 3/4# each | |
| Salt & Pepper, to taste | ||
| 2 | cloves Garlic, minced | |
| 1 | bunch fresh thyme | |
| 3 | Lemons | |
| 4 | slices, Bacon | |
| Olive Oil | ||
| 1 | Onion, cut into 1/2 in. slices |
Wash trout well and drain on paper and pat dry...Season the inside cavities of fish with salt and pepper to taste, then rub interiors with garlic. Tuck a few sprigs thyme into cavity of each fish. Halve and thinly slice 1 lemon and place 2 or 3 slices on top of each fish. Wrap bacon around fish to hold lemon slices in place. Secure bacon to fish with string. Lightly sprinkle salt & pepper to taste over both sides of fish and brush with oil. Halve remaining 2 lemons and brush lemons halves and onion slices with oil, and lightly sprinkle with salt to taste. Place fish on hot grill with lemon halves and onion slices alongside. Grill fish until browned on 1 side, turn to brown on the other side and continue to grill until fish flakes easily when tested with fork, about 10 minutes. Onions will take about 10 minutes to grill, lemons 5-8 minutes. Serves 4. 570 Calories;343mg sodium;141chloesterol;40 grms fat;2 grms carbo;47 protein