I have read through some old threads and have used a couple of the baked trout recipes in the recipe section.  I would like to try grilling some Lakers on our next trip.  

I would like to know your way of doing this?  Do you just cut the head off, and clean and then grill?  Or do you essentially fillet and leave the skin on each fillet and grill them like that?  What kind of seasonings.  I read on an old post about some Mayan spices, which sounds really good.  I also saw the article about butterfly filleting and pizza trout.  I wasn't getting the butterfly technique.

Please post any good Laker recipe, grilling or not.  

Thanks

Mav