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4
Easy
By Cheryl Alters Jamison and Bill Jamison
Published 2014
The premier freshwater fish for barbecuing, trout relish a swim in the smoke. A couple of good recipes follow, which add layers of flavor. We start here with a basic, quick, and eminently flexible preparation. If you have access to wild-caught trout, it’s much tastier than the farm-raised variety, the kind most of us have to accept routinely.
