Another way the guides prepared fresh trout/salmon that was also very good: they sandwiched the skin on fillets between two rectangular grill grates. Each end had a length of rope tied at each corner. They just buttered and brown sugared the fish then built a roaring fire on the rocks beside the lake. 2 guys held the contraption by the ropes right over the fire, roasting them. They flipped it 2 or 3 times. I imagine a guy could make a smaller 1 man rig with a handle on it to fire roast his fish if he wanted.