Hometown Trout

This isn't so much of a recipe - it's just how we eat trout. Hometown is a blended seasoning from the Pacific Northwest. Nothing to write home about but it is magnificent on trout.

Purchase one trout per adult, looking for nice bright eyes and firm flesh. It's nice to have the fishmonger remove the head and tail for you.
Preheat grill.
Rinse trout thoroughly in cold, cold tap water - you want to do this with all your fish. Remember, they came from the icy depths. Many chefs will rinse saltwater fish in icy saltwater.
Pat dry with paper towels (both sides) and place on a large baking sheet.
Dust liberally with a good blended seasoning.
Grill skin side up for 2 minutes (on hight heat) and then flip using the biggest, firmest spatula you've got. Mine is stainless steel.
Cook another 2 minutes (check so see that it flakes easily) and serve.

A note on spices;

There are several dependable sources for quality blended seasonings: The Spice House in Chicago and Penzey's Spices both have fantastic catalogs (though nothing beats in-person tasting and smelling). Chef Paul Prudhomme's seasonings are available in most grocery stores (but you can't rip those open to smell). For this recipe, I use Hometown, a blend made out in Port Townsend, Washington. I stock up on it every time we're in Seattle (it can be found in Town & Country markets).