I used to use a fry pan for my trout, but realized that the only reason I had it was for fish, and it seemed like a lot of extra weight. Now, I just get a nice bed of coals going, and then get a half dozen sticks about a 1/2 inch in diameter and place them right on the coals to make a little gril. I Place the cleaned fish directly on there. Depending on the size of the trout, I cook them 3-5min per side (and use two sticks to flip the fish). The grill sticks JUST start to burn when the fish are done. if you have bigger fish, use bigger sticks that will last a little bit longer. The trick is to just have one layer of sticks, and not cris-cross several layers, because that creates space for air flow, and the sicks will ignite MUCH quicker. if there is just one layer flat on the coals, it will take a while for them to burn. The skin of the trout will burn, but it then peels right off. The fish taste great like that, and it even gives them a nice smokey flavor. If I can find any, I will put a few length of wild green onion into the fish where I slit the belly....adds a little nice extra flavor.
Total extra weight= 0.0oz