I love pecan encrusted trout. Google it and you will get a bunch of recipes. I like it with a frangelico sauce.
Here is a simple one from Cooking Light:

A pan-fried coating of ground nuts and panko yields crunchy texture. Although we loved the taste of pecans with trout, the breading would also be delicious with cod, halibut, or catfish.

Prep Time: 30 minutes
Yield: 4 servings (serving size: 2 fillet halves)
Ingredients

* 1/4 cup pecan halves
* 1/4 cup panko (Japanese breadcrumbs)
* 1 tablespoon olive oil, divided
* 4 (6-ounce) rainbow trout fillets, halved
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Preparation

1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.

Grilled trout....rub or drizzle with olive oil...lightly salt and grill until it just flakes...put the filets on a plate and put a pat of butter on each....and squeeze some lemon over all...
Fresh caught trout....be still my heart....the flavor is so lovely the less done to them the better!
Linda C

Thanks Bumblebeez - but it's snowing back home and we're in beautiful 78 degree weather...we want to grill!

Linda, that's exactly what I was thinking....I don't want to mess with it too much since it's so fresh. THANK YOU!

Here is a good frangelico sauce:

Sauce

* 1/2 cup chicken broth
* 1/2 cup orange juice
* 1/4 cup Frangelico or hazelnut syrup

* 1 (11 ounce) can mandarin oranges, drained and reserve juice
* 2 tablespoons butter

Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into that trout was cooked in and heat until boiling.

Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.

Add mandarin oranges and heat through, 2-3 minutes.
Pour over trout and serve.

From Macadamia chicken with orange frangelico sauce-Recipe Zaar

Sorry, I missed that!

ooooh, that sounds great - I will be saving that sauce - believe it or not, when they first came out with frangelico, I was the "frangelico girl" for a Buffalo Liquor company. I worked at restaurants offering free samples to dinner guests after they finished the meal...I still remember saying "it's a hazelnut flavored Italian liqueur....," hahaha!!!

I'd do just like Linda said - the less the better to maintain the fresh trout flavor plus pickup the grill flavoring. I love trout and haven't had it in a long time. I'm jealous!

so cook them whole? with evoo, s, p, lemon inside...?

Yep....or open the whole fish up and put it skin side down.....but better to leave it "closed"....the skin doesn't shred so much on the grill as the meat does...
I am soooo jealous!

thank you!!!!!!!!!!!!!!!!! I'll post pics, I promise! :-)

miss you guys! but having a great time...:-) miss my sis....