Add lettuce, tomato and other garnishes if you like. We like this with trout, but black bass, bluegills and panfish work too. If green sticks aren't available, and many campgrounds don't allow wood cutting, use hot dog forks or, for small fry, hamburger holders. Keeping fish the right distance from coals so they cook without the skin burning takes a try or two to master. We serve this one with foil-wrapped potatoes also cooked in the coals.
Any extra butter goes nicely on the potatoes.
Trim sticks and get out the burn cream just in case. Then thread stick through trout and start to cook it back down so the thickest part of the trout gets the most heat. Then cook on both sides. If the trout flakes with a fork at the thickest point it's done. Cooking in foil eliminates most cleanup too.