WARNING: IN ORDER TO COOK TROUT I HAD TO KILL THEM. IF YOU ARE NOT COMFORTABLE WITH THAT, THEN PLEASE DO NOT VIEW THIS POST. SINCE I DID NOT WANT TO EAT THE HEADS OR GUTS, I CUT THEM OFF AND FED THEM TO THE CHICKENS. YOU HAVE BEEN WARNED.

When I was a child, somewhere around Second Grade, my family moved into a house on a partially wooded two and a half acre lot with a creek running through the woods. Thus began my enjoyment of trout. The Brook Trout that swam up and down that little creek were delicious, and I've enjoyed catching and eating some Brown Trout and Rainbow Trout too, not to mention Salmon.

Thankfully, Cotter, AR aka "Trout Capital USA", is not that far of a drive these days, so now I have the opportunity to share my all time favorite trout recipe with you. It's one I created some years back, and it was excellent to get to enjoy it once again.

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INGREDIENTS

• Trout

• Tomatoes

• Onion

• Jalapeno Peppers

• Cilantro

• Limes

• Salt

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DIRECTIONS

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Obtain Trout.

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Cut the head of the trout most of the way off from the top downward.

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Remove bowels with head and discard (feed to chickens).

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Dice tomatoes, onion, cilantro, and jalapenos.

Use your own guide for how to do this. Basically, you're making Pico de Gallo. I love to make it and often show up to pot-lucks with a big bowl of it, but people are often very particular and almost always someone has a suggestion on what there is either too little or too much of. I know what I like, so that's how I make it. You know what you like.

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Add lime juice and salt, then thoroughly mix the ingredients.

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Rinse the trout and fill the body cavities with Pico de Gallo, being careful not to spill or dump it.

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Give extra Pico de Gallo to your family or friends as a great snack.

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Place trout open side up into a plastic bag.

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Squeeze limes into the bag. I like to use about two limes for this many fish.

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Seal the bag and place it in the refrigerator. I like to let them marinate about a day.

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On the following day, carefully place the trout on the grill, again attempting not to dump out the Pico de Gallo, and cover the grill.

I used to wrap them in Aluminum Foil, but I have since quit using that for grilling food.

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Flip the trout carefully once the first side has cooked through.

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The skin may peel off, but I like that.

I think it gives the food a raw and rustic appearance that adds to the grilled look.

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Once the trout has completely cooked, carefully remove from the heat and serve.

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This was a great experience and an awesome meal, so I'm really glad that steemit gave me the motivation to do it.

If you notice in the photo above, this was a great dinner to be a part of. My next Cucumber Experiment idea, which I'll post tomorrow, showed up on our table and we had an excellent dessert too, inspired by the food challenge put out by @healthyfood and @givemeyoursteem. I'll be posting that entry tomorrow too.

I serve this dish on some sauteed Lambs Quarters and grilled Asparagus. The little purple squares on the plate are diced Prickly Pear Fruit. Though we bought the Asparagus, the Lamb's Quarters were wild harvested and the Prickly Pear Fruit I picked off some cacti recently.

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Though you cannot taste it, this is one incredible recipe. It's packed with flavor and one of my all time favorites.

Just look at how that meat comes right off the bone!!!

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I caught the Rainbow Trout yesterday in the White River in Cotter, AR, along with a sunfish you may have noticed on the grill. To check out some other photos from the White River, check out my steemit photo challenge entry HERE.

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Thanks for your time and I hoped you enjoyed the recipe.

As always, I'm @papa-pepper and here's the proof:

proof-of-best-trout-recipe-i-know

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Awesome Handcrafted @papa-pepper logo kindly donated by @vlad - Thank you!