Trouts not my favorite but clean them , scale them with a copper pad, wash them, place lemon pepper and butter in the body cavity, wrap in tin foil and cook over a charcoal grill on medium heat. That’s pretty good. Your way is good to. High mountain stream brookies that way with eggs, biscuits and hash browns in elk camp is not bad either. Elk loin butterfly cuts for breakfast the second day fried is not bad either. We head to camp already at near 5000 feet above sea level in the Rockies. Cold clear water is the key. We cuss snow sometimes but depend on it every year. Regards
Old Navy guy I knew used to take elk backstrap and make saurbraten with it. His “secret sauce” was to use crushed ginger snaps in his marinade. Ginger root is so danged concentrated it’s a devil of a spice to get distributed uniformly, hence the genius of using the cookies to supply it.