That sounds delicious Sara, and much like the fish I have eaten on some Mediterranean islands, which is cooked on charcoal grills. I will try that when I am more prepared for it, but can't now really as I don't have the other bits and preparation and cooking time is limited. But I agree, that's the way fish should be eaten, and thank you for the tips. I am sure I will get another trout in a month or so, will try then and be more prepared.
Do you gut the fish and remove the blood line? I presume so, when you open up the body. I am sure so.