My favorite method for preparing trout is to filet them fresh. Take a skillet saute onion slices and mushrooms in the pan, remove the onions and mushrooms and saute the fresh fillets in the same butter. While they are cooking lightly sprinkle with salt, marjoram, basil, and oreagno. And I do mean lightly too much spice and you won't be able to detect the delicate flavor of the trout. Serve the onions and mushrooms on the side with the trout.
This is my favorite method for trout, and it was verified this weekend with 3 browns and a rainbow. (Good Stuff)
