Instructions: Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Rinse the trout and pat dry with paper towels.

Lay 2 lettuce leaves on the work surface, slightly overlapping. Lay a trout in the center and sprinkle lightly with salt and pepper inside and out. Top the fish with a few sprigs of thyme and lay a piece of prosciutto over them. Fold the lettuce leaves over the fish and tie 2 or 3 strings around the fish to hold the lettuce secure. Depending on the size of your lettuce leaves, you may need to use another one to enclose the fish. Dont worry about small gaps or splits in the lettuce; just cover the fish as well as you can.

Lightly brush the out side of the trout packets with oil and rub a lightly oiled towel or cloth over the grill. Set the packages on the grill and cook until the lettuce is well browned, 5 to 7 minutes. Turn and continue grilling until the outside is evenly browned and the fish is cooked through the thickest part (cut to test), about 7 minutes longer.

Transfer to plates and allow your guests to open their own trout packets; discard the string and lettuce.

This recipe yields 4 servings.

Comments: Wrapping fish in leaves before grilling not only helps hold the fish together as it cooks, but also keeps it succulent and moist. You can use the less-than-perfect outer leaves from a couple of heads of lettuce, saving the tender inner leaves for a salad to serve alongside. Use kitchen string to secure the lettuce leaves: soak about a dozen 8-inch lengths in water for 10 minutes first, to keep them from burning on the grill.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.