Trout

They taste as good as they look.

Trout are among the most flavorful fish but the trick is to get them as fresh as possible. If you can't catch it yourself, some bigger stores have tanks with live trout and they can catch it for you.

Campfire Trout

4 cleaned trout, head removed
salt & pepper to taste
4 Tbsp margarine, softened and divided
1 sliced medium green bell pepper, sliced
1 clove garlic, more if you wish

Put the green pepper and garlic in a food processor and lightly chop and combine it. Transfer it to a bowl and mix it well with the margarine. Divide this equally between each trout and stuff it inside the fish.

Wrap the fish in foil (use a lot) and cover fish with hot coals in your campfire. Alternatively, you can put them on a very hot grill. Cook for about 7 to 10 minutes or until done.

Baked Lemon Trout

2 rainbow trout fillets, rinsed and patted dry
1 Tbsp extra virgin olive oil
2 tsp. garlic salt
1 tsp. ground black pepper
1 fresh jalapeno pepper, sliced
1 sliced lemon

Preheat the oven to 400°. Brush the filets with olive oil and sprinkle them with the garlic salt and pepper. Put the seasoned fish on the aluminum foil, top with jalapeno slices, and squeeze a bit of lemon over them. Arrange the remaining lemon slices on top of the filets and wrap tightly in the foil. Bake for 15 to 20 minutes until flakey.