The butterfly filleted stuffed trout has been one of our favorites. The key is to have a large enough trout to allow butterfly filleting. It is tough to do on any trout smaller than 4-5lbs. A 7-8lb. is about right for 3-4 people. Here is the   (You need to Login or Register we use.

Smaller trout are simply gutted and baked in tin foil over coals. Squirt some squeeze Parkay into the cavity along with your favorite spices (we like lemon pepper).
Leave the skin on. It will peel away with the foil when you open it up and the meat will fall off the bones when cooked.

We have also filleted and fried lake trout pieces along with walleye, but I honestly prefer the baked trout. The higher oil content of trout makes them well suited to baking and the slightly smokey flavor from the fire really enhances the taste of the meat.