Barbecued Trout Wrap
From:	Caro, Montreal, Quebec, Canada
Comments:	Fish is ready when its flesh is no longer translucent and no longer pink along its spine.
Servings:	4

2 tablespoons [30 g] margarine 4 trouts, rinsed and cleaned 2 tomatoes, peeled, seeded and finely chopped 1 zucchini, cubed 1 clove garlic, finely minced 2 tablespoons [30 mL] lemon juice Rind of 1 lemon Salt and pepper, to taste 1/2 teaspoon [2.5 mL] thyme	Grease 4 sheets al foil with margarine; line trouts onto al foil. Evenly top each trout with chopped tomatoes, zucchini cubes, minced garlic, lemon juice and lemon rind. Salt and pepper; sprinkle with thyme. Tightly wrap each trout. Barbecue wrapped trouts over medium charcoals, for 10 to 15 minutes.