Trout?

Plank it!!!, (sorry I couldn't resist).....Listen, the main reason folks hate trout are the bones. Not just the rib bones, but the pin bones. If it's whole and cooked perfectly, and you know your way around one, they are very enjoyable.​

If not, they take a little prep and you will have an outstanding fillet. So, fillet them out, but keep the skin on. Take the rib bones off first. Then pluck out the pin bones with some needle nosed pliers. Keep feeling for them, rubbing from head to tail. There will be close to 30 of them. Sometimes you can grab 2 or 3 at once. Then trim off any traces of the small fins or fat along the back bone.​

Then season them with whatever, spray some oil on the skin and grill over a smaller fire, or a raised grate set-up. I like those mesh fish tray things. One of these has some seasoning, lemon and fresh dill. The other one was slathered with a tablespoon or so of tartar sauce, and has fresh dill. Grill them until 125° internal. If you have skinless fillets, cook them on a piece of oiled tin foil.​