Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on hot charcoal or gas grill for 6 minutes on each side. Do not overcook.
Open foil and, with back of fish facing you, remove skin. There is a line down the middle dividing the back meat and the belly meat. With fork, pull back meat toward you and belly meat away from you and remove bone intact. Squeeze on fresh lemon. Salt and pepper to taste.
Thanks to Allen Creek Trout Farm
|Revised: April 21, 2002||Email: email@example.com|