1 tablespoon minced dried onion
3 tablespoons oil
1 tablespoon dried parsley
2 tablespoons water
1/4 cup watercress, miner's lettuce or early dandelion leaves, chopped
1 teaspoon dill weed
1 cup cracker crumbs
3 tablespoons minced walnuts or pecans
2 teaspoons soy sauce
2 tablespoons oil
4 rainbow trout

At Home: Mix the dill weed, cracker crumbs and nuts in a self-sealing plastic bag.
Wrap the other ingredients individually and then place all packages into a larger, self-sealing plastic bag, labeled with the recipe directions. On the Trail: Place the onion in a skillet with one tablespoon of the oil. Sauté over low to medium heat 2-3 minutes. Add the parsley and water. Cover and steam for a minute or so; then stir in the watercress.

In a medium bowl, combine the cracker crumb mixture with the onion-parsley mixture. Stir in the soy sauce.

Stuff each fish with one quarter of the walnut-herb stuffing. Place the fish in a nonstick skillet coated with 2 tablespoons of hot oil.

Cover the skillet and cook the fish 10 minutes on each side over medium heat.