COOK IT.
Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 450° F. If using a gas or charcoal grill, set it up for high heat.
In a mixing bowl, combine spinach, panko, lemon zest, butter, and olive oil. Season with salt and pepper. Set aside.
Lay out four sheets of heavy-duty aluminum foil. Sheets should be 3 inches longer than the fish. Spray with non-stick spray, then lay the trout on the foil, skin side down. Season with salt and pepper. Layer each trout with spinach mixture, followed by crabmeat, butterflied shrimp, fresh fennel fronds, tarragon, thyme, and lemon slices.
Loosely fold the foil around each trout. Roll the extra foil down and crimp the ends tightly to make a packet. Transfer to the grill and cook for 15 to 20 minutes, or until the trout flakes when tested with a fork.
Gently remove the fish from each packet and place on a serving platter. Pour the juices over the fish. Serve warm with herb quinoa and fresh lemon.