Ingredients
4 whole trout (about 1 pound each), gutted and rinsed with heads and tails left on
24 sprigs thyme
1 medium-sized red onion, sliced into 1/4-inch-thick rounds
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
2 tablespoons olive oil

1. Prepare the fish: Preheat grill to medium high. Place the trout on a clean work surface. Evenly divide the thyme, red onion, salt, and pepper among the 4 trout and place in the cavity of each. Rub the outside of each trout with the oil and set aside. Cut twelve 10-inch lengths of kitchen twine; tie 3 around the body of each trout to secure the herb stuffing.

2. Cook the trout: Place the trout in a large grill basket and cook directly on the grill rack for about 7 minutes. Flip the grill basket over and continue cooking until opaque in the center — about 7 more minutes. Remove twine and serve immediately