In a recent fishing derby, my sweetie won third place and brought home some gorgeous (and delicious) trout!
We cook them by gutting them first, and then just grilling them on foil. As soon as the flesh is cooked well enough for the skin to stick to the foil and pull away clean, we flip them over and let the other side cook too. The backbone pulls out easily just before serving. But there are always bones left!
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