I love Rainbow trout. My local Wholefood's store sells it fresh almost daily. Because I just cook for myself, they are nice enough to cut one side off for me.
I like to dust it with (depending on my mood) seasoned rice flour, corn flour, seasoned flour like Zaterian's or, what ever I have at the time. The possibilities are endless. Sometimes I use an egg wash Dore' style.
I saute in butter and olive oil for a few minutes on each side until golden brown. A generous squeeze of fresh lemon and a good dollop of tarter sauce and a crisp white wine and, voila! It's what for dinner.