Smokey Grilled Trout-in-a-Pouch
By Deen Brothers
- Servings: 2
- 2 8-ounce boned whole trout
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 sprigs fresh thyme
- 6 thin lemon slices
- Wood chips
Rinse the fish and pat dry with paper towels. Season Ãž sh inside and out with salt and pepper. Scatter the butter cubes in the trout cavities and lay 4 of the thyme sprigs and 3 of the lemon slices in each. Wrap each fish in a double layer of heavy-duty foil.
Prepare the grill for medium direct heat. Scatter the wood chips in the grill. When they are smoky, lay the fish packets on the grill grate and cover grill. Cook about 3 minutes per side or until the trout flakes easily when tested with a fork.