Trout with a Nutty Brown Butter Sauce

A friend cooked something similar to this a few years back while on a weekend fishing trip using fresh caught catfish. I prefer trout over all else so I made some changes and spiced it up a bit for my tastes, using some fresh caught Rainbow trout (just about any fresh or frozen fish will work, but won't be quite as good as fresh caught).
I never leave home without some cooking essentials. I have a hand crank blender and lots of cast-iron cookware and always have a Dutch oven and a couple of skillets in my truck. Directions are for cooking over an open firepit with a grate (I have an 18 x 24 inch grate I also keep in my truck.
Serve this with a salad of foraged greens (dandelions, purslane and water lillies), morel mushrooms and a tomato cut in wedges from the store with a very simple vinegar and oil derssing (I don't recommend this unless you are experienced in foraging for wild foods) and a couple of Idaho potatoes wrapped in foil and cooked right on the fire coals, top with a little butter and some grated cheese.
I used some foraged pine nuts and store bought almonds, lemons and limes for the butter. These are also very good with some fried potatoes or grits and a heap of scrambled eggs for breakfast. If eaten for dinner, I like icy cold beer with meal and if for breakfast, some strong, freshly brewed coffee.