Lemon-Thyme Trout

• 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

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.

margarine, wine, shallot, freshly squeezed lemon juice, trout, thyme, lemon slices, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319859 (may not work)