Northwest Seafood Market in Richland is worth exploring. The owners generously allow a local farmer to use some of their refrigerator space as a drop site for fresh, free-range eggs, for which I have a subscription. The farmer is listed on the Slow Food Southeast Washington website. As well, the fish market allows a local producer of beef to use freezer space for customer pickup or purchase. It's also a drop site for another local meat producer.
When I pick up the eggs, I always scope out the Northwest Seafood Market's fresh fish. Often, the trout is what comes home with me. Sprinkled with a mixture of 1 tablespoon flour mixed with 1 tablespoon cornmeal, 1/4 teaspoon salt, and 1/2 teaspoon smoked paprika, then baked skin side down in about 2 tablespoons of butter for about 20 minutes at 400 degrees, the trout is tender, flavorful, and a very nice change from the usual meat and fish we get into the habit of serving.
Turn the fillets over and back once during cooking so the tops get buttery golden brown.