14 trout fillets
1/4 cup dried chipoltes
3 tablespoons walnuts
A few sprigs fresh parsley
1/4-1/2 cup extra virgin olive oil
Salt and pepper, to taste

Mix all ingredients except trout in food processor till a paste forms, add little bits of the oil at a time until smooth. Rub all over fillets and let sit for 20 minutess while grill heats up. Toss on grill and cook to your liking. Goes great with hush-puppies and salsa.

Bacon Wrapped Trout and Asparagus

4 trout, whole, cleaned, and deboned
8 fresh asparagus spears
12 or so pieces of bacon
Olive oil, to saute

Wrap the asparagus in bunches of two with bacon and saute till bacon is lightly browned. Place one bunch of asparagus inside each trout, wrap trout with bacon maybe a tooth pick will be needed to hold it all together. Now saute or bake till done. Great served with tarragon cream sauce: 3 cups heavy cream, tarragon and butter. Reduce cream by half add tarragon and take off heat, add butter and serve.