Preparation:
Prepare hot coals for grilling. Cut 3 crosswise diagonal slits, about 1/2 inch deep and 2 inches apart, in each side of fish; don't cut down to bone.
Sprinkle the fish lightly with salt and pepper, and rub it into the slits. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit. Wrap each fish in aluminum foil.
Grill the fish over high heat turning once, until the flesh flakes easily when tested with a fork, about 10 minutes.
Serve immediately |
