Touting a trout

The trout opener in the Eastern Sierras took place this last weekend and a gorgeous fresh rainbow trout found its way to my house on Monday in the form of an offering from a friend who was kind enough to bring it on over. (I love it when folks do this!).
Keeping the fish in tact, I opened it up, cutting out the smaller spiney bones and spread a smashed paste of garlic, almonds, fennel, salt and pepper over the beautiful, brilliant orange flesh. After tying it up and marinatining, I cooked it over oak logs in my vineyard fire pit. My daughter, her friend and I savored it, along with the best variety of mushrooms I could muster up cooked en papillote with herbs and butter.
Ooooh, I thank anyone who wants to bring me a nice fresh-caught fish! The trout shall set you free…