1. Thaw fish if frozen. Lightly coat cold grill rack with nonstick spray. In small bowl stir together stuffing mix, apricots, almonds (if desired) and green onions. Drizzle with broth and butter. Toss until all is moistened.
2. Spoon stuffing into fish cavities. Skewer the cavities closed with toothpicks or small skewers.
3. Grill trout directly over medium heat about 12 minutes or until fish flakes easily with a fork, turning once. Remove toothpicks.