What You Need:

One large trout – about one to two pounds

Half cup chopped Granny Smith apple – peeled and seeded

One tablespoon lemon juice

Half teaspoon brown sugar

One large sliced lemon

One tablespoon of chopped pecans

Salt and pepper to taste

Three tablespoons butter

What you do:

Clean the trout and remove the head. Be sure the trout cavity has the blood line removed and washed clean. Mix the chopped apple with the tablespoon of lemon ,the brown sugar and pecans. Now stuff the trout cavity with the apple mixture. Using heavy duty aluminum foil that has been covered with a good quality non-stick spray, place the salt and peppered fish. Spread the butter over the top of the fish and arrange the lemon slices over fish. Wrap tight the foiled fish so as no juices can escape. Place in a 350 degree pre-heated oven for thirty-five minutes or until trout meat flakes when tested. Serve on a bed of cooked brown and wild rice and garnish with sliced candied crab apples and orange slices.