This recipe is for fillets, but works well with whole cleaned trout also. Just make sure you brush marinade on the inside of fish also.
ingredients
1/2 cup (1 stick) butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh mint
2 teaspoons grated lemon peel
1 garlic clove, minced
4 12-ounce trout fillets
2/3 cup sliced almonds, toasted
preparation
Combine butter, lemon juice, chopped mint, lemon peel, and garlic in small saucepan. Whisk over medium-low heat until butter melts and mixture is blended.
Prepare barbecue (medium heat). Brush flesh side of trout with some of lemon butter. Sprinkle with salt and pepper. Grill trout, flesh side down, until beginning to brown, about 1 1/2 minutes. Using large metal spatula, turn trout over and grill until cooked through, brushing with more lemon butter, about 2 minutes longer. Transfer trout to plates, skin side down. Bring remaining lemon butter to boil and drizzle over trout. Sprinkle trout with sliced toasted almonds and serve
Also, I really like it fried with a salted/peppered flour cornmeal mixture, and then have fresh lemon slices on the side.
Unfortunately we do the "catch and release," so don't get much fresh caught trout any more
When nieces and nephews are here, we debone and make "nuggets," frying as above. Time consuming, but worth it,