Recipe Cajun Trout

1 Trout 2-4 lbs.
1 large onion
Some butter
1/2 bottle of Tabasco

Directions

Gut and take the head off the Trout. Then stuff the cavity with some butter, the 2 onion halves, and pour in the 1/2 bottle of Tabasco. (or however much you think you can handle.) This has to be done on a sheet of foil (or a foil cooking bag). Seal it in the foil and cook it on the grate over coals long enough to kill the d.Latum tapeworms. For a good sized fish it could take 20-30 minutes. The skin should stick to the foil, the meat can easily be removed from the top half, then the backbone and ribs in one piece, leaving the other half ready to eat as well. Don't forget to eat the onions.

 

Thanks Witch Doc, this is a yummy way to dispose of Rainbow Trout.
I substituted Louisiana Brand Hot Sauce and used a bit less but added Cajun seasoning: combine 1 tablespoon paprika, 2 teaspoons sea salt, 1½ teaspoons freshly ground black pepper and a pinch of cayenne pepper with 1 teaspoon each dried oregano, chili powder and dry mustard.
Good eatin'.