4 trout, 10 oz or larger
4 tablespoons, softened butter
½ to 1 cup chopped onions
Paul Prudhomme’s Seafood Magic to taste.
Start campfire or heat grill. Place each trout on square of aluminum foil. Coat each with butter and sprinkle on onions and PPSM to taste. Place trout on grill and cook about 10 minutes or until flesh flakes easily with fork. (General fish cooking rule = 10 minutes per inch of thickness.) Serve with potatoes, sautéed with onions and chives.