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Place Each Trout On A Piece Of Aluminum Foil. Season To Taste With Salt And Pepper, Then Stuff The Cavity With 1 Tablespoon Of Butter, Green Pepper And Garlic If Using. Roll The Trout Tightly In The Foil, Forming Packets. Use Some Additional Foil To Secure Each Packet Of Fish To A Metal Toasting Rod For Use As A Handle When Removing Fish From The Coals. Cover The Fish Packets In The Red Hot, Smoldering Coals Of Your Campfire And Cook Until The Fish Is Done, 7 To 10 Minutes, Depending On The Heat Of The Fire.
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