To make four servings of grilled rainbow trout, preheat the grill, and place 1 pound of trout on a sheet of foil. Drizzle the juice from 1/2 of a lemon and 2 teaspoons of olive oil onto the trout with 1 clove of minced garlic, 1 teaspoon of fresh thyme and a pinch of salt, black pepper and paprika. Grill for eight minutes or until the trout easily flakes when pricked with a fork. Serve with lemon and lime slices.
Another way to make grilled rainbow trout is to preheat an outdoor grill for high heat and lightly oil the grate. Generously rub each of the 2 trout with 1/2 tablespoon of olive oil, and sprinkle the exterior with a pinch of coarse sea salt. In each cavity, sprinkle a pinch of salt and ground black pepper. Place 1/4 of a thinly sliced lemon and a thinly sliced sweet onion inside each of the cavities, along with 1/2 clove of minced garlic, 1 fresh sprig of rosemary and 1 fresh sprig of thyme. Turn the preheated grill down to low, and place the trout directly onto the grill for six to seven minutes per side. Cook until the flesh flakes easily and the skins are browned. Flip each trout once.