Garlic – Citrus Stuffed Whole Rainbow Trout

This Roasted Garlic -Citrus Stuffed Rainbow Trout is delicious, juicy and is melt in your mouth tender!

Garlic – Citrus Stuffed Whole Rainbow Trout

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This past weekend we visited a small fish monger in the city that a friend told us about. It’s very strange that we hadn’t heard of him before for several reasons. One, he has been there for eons and second he is Greek and we know half of the Greek restaraunt owners in town! Anyway, Eric and I were like kids in a candy shop!

The shop actually serves lunches and dinners and there were 2 Rochester city police officers there, so I told Eric, his food must be good! We had looked at the menu online and Eric saw the smelt. So, of course, Eric’s first question was “Are the smelt from Canada?” The answer came back affirmative, so that was the first thing he ordered. Unfortunately, the only way you can get those is pre-breaded. The frozen ones are the Peruvian ones that we have found around town. They do not even compare. They are a different species and much larger.

We went rather crazy and bought dry- aged scallops, grouper, haddock and these gorgeous rainbow trout!

I roasted up 4 whole heads of garlic to stuff these with. Lemon and lime slices added a wonderful citrus flavor! Dill just rounded out the flavors! We also found gorgeous Beech and Royal mushrooms from Wegman’s and the flavor of those roasted with the asparagus was exquisite!

This recipe is so simple, gluten free and couldn’t be tastier! If you have the oppurtunity to buy rainbow trout, seize it, immediately! They can be found whole or with the heads removed. If you want them too, the fish monger will remove the head for you. Although, if you keep the heads, they make great fish stock to be used in other dishes!

As always, thanks for stopping and reading! I enjoy your comments, so please leave one below! Help us out by sharing this post to your social media! Hope you enjoy this delicious dish! Have fun Cooking!


Garlic- Citrus Stuffed Rainbow Trout
5 from 12 votes

Garlic - Citrus Stuffed Whole Rainbow Trout

This trout is easy, flavorful, moist and melt in your mouth tender!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 400 kcal
Author Binky


  • 2 Rainbow trout
  • 1 lemon, sliced thin
  • 1 lime, sliced thin
  • 1 head roasted garlic
  • 1/2 tsp. black pepper
  • 1 tbsp fresh dill
  • 2 tsp olive oil or butter


  1. Roast garlic. Cut tip off of garlic head. Drizzle with olive oil. Wrap in aluminum foil. Roast at 400°F for approximately 45 minutes. Can be done ahead and frozen for up six months. Remove from freezer, thaw and use as you would fresh.

  2. Squeeze garlic from heads into a small bowl. Mix with dill. Spread garlic / dill mixture on the inside of the trout on both fillets.

  3. Coat a large non stick skillet with olive oil. Brown lemon and lime slices until golden. Then stuff them into the trout cavity.

  4. Add more olive oil to pan and brown trout on both sides over medium high heat. About 5 minutes per side, until golden brown. Serve immediately. 

38 thoughts on “Garlic – Citrus Stuffed Whole Rainbow Trout

  1. Tara

    I love when I locate new shops like that. Looks like you came across quite a find! Such a wonderful preparation for this fish. The addition of the roasted garlic sounds incredible

  2. Joyce

    Wonderful recipe! We were going to go up to the cottage this year to catch some fresh fish and I was trying to get some ideas on how to make them! This recipe is perfect!! 🙂

    1. Binky Post author

      I love roasting extra garlic and freezing because it does take quite a long time to roast. If you have it in the freezer, you can pull it out anytime and it adds such a beautiful depth of flavor! Thank you Patty!

    1. Binky Post author

      Katherine, it really makes a huge difference bringing out the flavor of the fish, for sure! Thank you for your comment!

    1. Binky Post author

      It really is delicious! Most towns have at least one decent fish market. Usually run by Europeans or Asians! You could certainly use fillets too. Just rub the garlic all over the fish and squeeze the juice over! Thanks for your comment, Julie!

  3. Gabby

    Fabulous recipe Beth! I love finding new stores in your neighbourhood. Although I too find it quite odd when I don’t know one because I think I know my way around mine very well! Roasted garlic makes everything amazing, doesn’t it?!

    1. Binky Post author

      Absolutely correct on both points! I can’t believe I didn’t know this shop was there and roasted garlic…??? I live for it, I think! Thanks, Gabby! You’re the best!


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