1. filet the fish, place the chunks in the bottom of your SP 600 mug and put an inch of crystal light lemonade in the cup, cover TIGHTLY with foil, poach, steam or whatever the cooking is called until the fish turns white and flaky, over your backpacking stove on LOW, LOW, LOW heat.
2. Wrap whole gutted trout in foil with a little Italian seasoning or blackening spice. Put a half dozen drops of olive oil on the fish. Seal up the foil into an Envelope and place on hot coals for about 7 minutes per side.
3. Wrap whole gutted trout in foil with some spices, add some crystal light, seal the foil packet. Place the aluminum flashing lid for your snowpeak 600 only on the burner for your canister stove as a bit of a scorch buster. Place trout packet on top and cook on low heat (I haven't tried this one, you may need a tent of aluminum foil around the fish and JUST THE BURNER, to have an oven effect.)
Enjoy your trout.