1 large fresh trout (or 2 small)
3 tomatillas, sliced
2 medium shallots, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp butter

Melt butter in skillet, medium high.
Wash and pat dry trout, place into skillet. Add tomatilla and shallots to pan, sauté until tomatillas are soft. Flip trout, stuff with mixture and continue cooking total cooking time is 10 minutes per inch thickness of trout.

Carefully remove skin and bones and place fillets on plates, with tomatilla mixture spooned on top, garnished with trout cheeks and parsley.

(Thanks to David Rife of St. Louis, Missouri for sharing this one with us)