Grilled Trout with Tomatoes
Rinse the trout, pat dry, season with salt and pepper inside and out. Peel the onion, chop very finely and stuff in the fish cavity.
Heat the grill to high. Tear four sheets of aluminum foil large enough to hold the trout, rub with oil and place the trout on top. Rinse the lemons, cut into 8 slices, squeeze out the rest over the fish and fold the foil over to enclose the fish. Place the packages on the grill and cook until the fish is easily pierced with a knife.
Meanwhile, rinde the tomatoes, core, slice and season with salt and pepper. Place on the grill and cook until heated through.