Rainbow trout

Yes, try switching your cooking style.
Fry whole in butter with lemon pepper or, Salt/pepper/lemons or if desire dip in egg/flour batter before frying. If have to grill, try wrapping them up in aluminum foil each one with whatever sauce you wish. I like to go Mexican/hot sauce but add tons of sauce as grilling drys them too much. Or if you want the best taste for your little trout, smoke them just like salmon are done. Just smoke them whole.

If trout are under 20 inches skip the whole Fillet idea. The only way you can do it is with tweezers and it will be a pain for smaller trout. Trout/steelhead/salmon have tons of natural flavors. One really does not need much and one cannot ruin them doing so. Out West where you are at just frying or baking them, such as on a cookie sheet with 1-2 inches of water on the bottom and cut unions on the bottom to not scorch the trout will easily do. Some guys cook them in dishwashers(wrapped in A. foil), such as steelhead and they turn out great.

If you wanted the most simple and quick way and a great taste just fry them whole in butter as mentioned up top. That is the most common way they are cooked out West. ~Enjoy.

Thanks. I actually had a bunch and just cut it out and cooked it in a skillet topped with shrimp and crab stuffing. It was pretty good table fare.

Once you find the row of small bones use your filet knife ane cut them out in a V.

It's easy, quick, and doesn't waste much meat.

the baits in your sig pic, do you make them?