Instructions: Preheat stovetop or barbecue grill.

Cut 2 to 3 slits on each side of trout. Season inside and out with salt and pepper. Brush with olive oil and lemon juice and sprinkle with Bayou Blast. Grill fish, 3 to 5 minutes per side, until just cooked through. Brush mushrooms with oil, season with Creole spice and place on grill right after you turn fish. Remove fish and mushrooms to a warm platter.

To serve, remove fish from bone and divide between 2 plates, with mushroom on side.

This recipe yields 2 servings.

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