Baked (grilled) with shimp stuffing.

-Gut & Scale trout.
-Reverse fillet (cut out backbone & ribs from the gut cavity but leave outside skin intact. Head& tail optional).
-Stuff with bread cubes, basil/ parsley, salt & pepper,cocktail shrimp & moisten with lemon juice.
- Secure with string.
-Bake or grill until meat flakes. (depends on size and heat) (slow is better)
- Slice & enjoy