2 Pound, dressed, with tails left on (About 1/2 Pound Each)
1 Large, thinly sliced (For Garnish)
1. Reserve one 4-inch piece of green onion for garnish. Thinly slice remaining green onions.
2. In 12-inch skillet over high heat, heat sliced green onions, wine, water, garlic, salt, and Worcestershire to boiling. Add 2 trout and heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.
3. Carefully place fish on warm platter; keep warm. Repeat with remaining fish. Pour pan liquid over fish. Garnish with lemon slices and reserved green onion.