Fresh Brown on the Grille....... Here is how to do it...
Fillet Trout and rinse.. Place him skin side down on a large piece of foil
On top, season with Tony's, season salt, Garlic powder
Now slice an onion and a lemon and put on top.
Drizzle Italian salad dressing over it and add 4-5 pats of butter to the foil pack...
Cook on the Grille low for around 20 min and serve warm with andouille mashed potato's (Mashed taters with ground sausage in um) and a veg..... Damn near heaven.... Oh yea, a few Walleye kabob's for an appetizer.. : )
Glad to see we have a few more around this spring... Heck I even had one on the camera when I was ice fishing.... If your watching fish swim away from ya there's not much prettier.... : (