4 (12-ounce) cleaned trout
2 tablespoons lemon juice
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
4 large greenleaf lettuce leaves
Lemon wedges (optional)
1. Preheat outdoor grill; place grill rack 6 inches from the heat source. In a pie plate, drizzle trout with lemon juice and sprinkle with thyme, salt and pepper. Wrap a lettuce leaf around each trout; fasten with toothpicks. Brush grill rack with oil.
2. Place trout on and cook 7 minutes. Turn fish and grill until lightly browned--5 to 7 minutes. Transfer to clean serving platter and remove toothpicks. Garnish with lemon wedges, if desired, and serve.
A layer of lettuce leaves keep the skin of the trout from sticking to the grill. If you have a grill basket, you can grill the fish without the lettuce if you wish.