1 large trout, cleaned and rinsed
Lemon pepper, to taste
1 cup cooked rice
Corn husks
2 tablespoons butter
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon lemon juice
1 drop Liquid Smoke
1 teaspoon Worcestershire sauce
Sprinkle inside of trout with lemon pepper and stuff belly with rice. Wrap trout in corn husks and place on large sheet of aluminum foil.
Melt butter and mix well with remaining ingredients. Pour over corn husks. Wrap foil around fish loosely but enough that the sauce cannot escape.
Place wrapped trout over red-hot barbecue coals or campfire, and grill 10 minutes on each side. Trout should flake easily when done.