Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown. Turn over on ...

High Country anglers often practice catch-and-release, but sometimes a meal of fresh fish is just what the doctor ordered after a long day on the river or a tough day on the lake. Below are a few ...