My preferred method to cook trout is entire, bone-in, on the barbecue. The fish are loaded down with cut lemons and spice branches, brushed with oil, and cooked over genuinely hot coals until the skin is fresh and the tissue is sodden and flaky. Feel free to plate the lily by including a sauce.
I have an avocado tree at my place in Los Angeles - it's the smoother-cleaned one, which will in general be somewhat tacky. Regularly the winged creatures or raccoons get the avocados before I can collect them. I have figs which are incredible with prosciutto, obviously. I have limes and lemons, which I use to make lemonade.
Excellent