----------------------------------STEP ONE----------------------------------
      2    Boned trout; halved

    1/2 c  Butter

    1/4 c  Flour

      1    To 2 T fresh lemon juice

    1/2    Lemon; sliced

----------------------------------STEP TWO----------------------------------
    3/4 c  Grand Marnier

    1/3 c  Butter; sliced

      2 tb Parsley; chopped

  Melt butter over medium high flame in large frypan.
   Put flour in plastic bag, add trout, one at a time.
   Shake to coat.  Place in pan skin side up, brown 5 minutes. Sprinkle lemon
  juice over trout.  Add lemon slices to pan. Turn trout and brown 1 to 2
  minutes.
   Remove trout and lemons to heated platter.  Step two: Pour off any butter
  in pan, add Grand Marnier. Shake pan, turn flame to low. Ignite Grand
  Marnier.  Allow flames to subside. Whisk butter pieces into pan until sauce
  thickens.  Pour a little sauce over trout, sprinkle with parsley. Pour
  remaining sauce into serving bowl and pass. Source: Cooking In The
  Nude--Quickies, c1984