I have tried them a couple of different ways, but I am lookin for something new. Here is what I have tried

Stuff them with land o lakes butter, lemon wedges and fresh garlic, wrap them in foil and toss on the grill

Tony Charerres seasoning, butter, foil and toss on the grill

So I need some new ideas, any suggestions?

my favorite rainbow recipe is a slight twist to what you have. Add onions with the lemons and garlic in the middle wrap with bacon THEN the foil.

Smoke em!

They aint bad fried either. just gut 'em, roll 'em in corn meal and fry 'em up just like crappie. the tails aint bad either fried extra crispy.

I second fried.

Back when I lived in Cali, and it was common to catch trout while bass fishing, we would just bring them home and fry them. Just gut them, scale them and fry them whole.
Man, I remember camping and coming back for lunch. There is nothing like fried country hashbrowns, fried trout and eggs.

Rub with a little canola oil. Sprinke insde and out with lemon pepper. Smoke.

Or look at http://www.gastons.com/recipes.htm

Here are several
Fish in Foil ---


INGREDIENTS
2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 lemon, sliced


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.


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Rainbow Trout with Yogurt Sauce ---


INGREDIENTS
1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper


DIRECTIONS
In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.


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Fresh Grilled Steelhead Trout over Morel Mushroom Risotto ---


INGREDIENTS
Trout:
2 large steelhead or rainbow trout, 22 inches
1 medium yellow onion, sliced very thin
2 tablespoons butter
2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Morel Mushroom Risotto:
4 tablespoons butter
1 medium white onion, finely chopped
4 ounces fresh morel mushrooms, washed and sliced in half
2 cups Arborio rice
5 cups chicken broth
3/4 cup freshly grated Parmesan cheese
Salt and pepper to taste


DIRECTIONS
Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Lay trout on aluminum foil, allowing enough to cover, and place 3-4 onion slices along the length of the fish. Top with first 2 tablespoons of butter. Rub Ranch mix on trout, including inside gut cavity. Top with remaining onion and butter. Wrap entire fish in aluminum foil and seal tightly. Heat on low-medium grill for 30 to 45 minutes.
Melt butter in a 4 to 5-quart saucepan over medium heat, stirring regularly. Add onion and mushrooms. Cook until onions turn soft and translucent. Add rice and cook over medium heat, stirring constantly, for about 3 minutes. Using a ladle, add 1/2-to-3/4 cup of broth, stirring constantly with a spoon. When most of the liquid is absorbed into rice and rice begins to look a bit dry, add another ladle of broth to pan; stir constantly. Continue adding broth in batches. The risotto is finished when the rice is tender and has a creamy consistency, like thick oatmeal. Add grated Parmesan and salt and pepper to taste; stir well.

kissy fisher has some great recipes there and i copied the last one...

we had a house in colorado for 8 years and here is the one we used

spray baking dish with non stick (pam or whatever)
in pan add the juice of one lime, one lemon, one orange
coat fish inside and out with old bay (or any creole type seasoning) and powdered garlic (can be eliminated)

slice into rings one onion and a bell pepper (we used hatch chili peppers)

cover dish in foil and bake at 350 for until you hear the sizzle from the juices (took longer in colorado as house was at 9,500 feet) we use the recipe for white bass and striper here from time to time and it takes about 25 minutes to bake

Season the outside with Tony's or just salt and pepper, then roll them in Italian bread crumbs. Sautee in butter at a medium heat.

Smoke them; the whole neibor hood will know dinners at your house. They are fantastic!

Coat in finally ground pecan meal and sauty in butter.

Fine eatten there.