Best I've had for Tiger Trout is really simple.
Chop the head and tail off. Gut the fish. Rinse thoroughly.
On the inside of the fish, put a healthy amount of butter, Montreal Chicken Spice, and a bit of lime juice.
Paste a bit of butter on the outside of the fish, double wrap it tight in tin foil.
Make a real fire, outside, This is key, smoke that fish up. Crack a beer.
Flip the fish every now and then. Cooking time: 2 beers worth, or one stiff whiskey. Unwrap from the tinfoil and eat the fish Sylvester style right off the bones with a fork. Best if caught from Piprell Lake with a pickerel rig from shore.
Best served with a good fish story. Rinse and repeat.