Recipe courtesy of Joey Altman
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Ingredients

Salsa:

Directions

Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate.

Salsa:

Combine in a bowl and let marinate for 20 minutes.

Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy!

Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix. Lemon with chopped garlic and parsley

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