Garlic – Citrus Stuffed Whole Rainbow Trout
This Roasted Garlic -Citrus Stuffed Rainbow Trout is delicious, juicy and is melt in your mouth tender!
We stuff the trout with lovely citrus flavor, mushrooms, roasted garlic and asparagus.
Rainbow Trout have been introduced to every continent except Antarctica, and are widely available in my local area.
What you Need
- Rainbow Trout: Buy whole fresh rainbow trout, with or without the heads on.
- Roasted Garlic: You want lots of garlic. See the article for directions on roasting garlic.
- Fresh Citrus: We use both lemon and lime for this recipe.
- Mushrooms: Any mushrooms, such as chopped crimini, portobello, or button mushrooms, will work, but for this recipe, we chose Beech and Royal mushrooms.
- Fresh Asparagus: When choosing asparagus, try to find the smallest diameter stems; they will be the most tender.
- Fresh Herbs: Especially dill, but parsley or thyme would also be good.
- Seasoning: Kosher salt or sea salt and freshly cracked black pepper.
- Oil: We like olive oil.
How to Make it
- Roast garlic. Cut the tip off of the garlic head. Drizzle with olive oil. Wrap in aluminum foil. Roast at 400°F for approximately 45 minutes. It can be done ahead and frozen for up to six months. Remove from freezer, thaw, and use as you would fresh.
- Squeeze garlic from the heads into a small bowl. Mix with dill. Spread garlic/dill mixture on the inside of the trout on both fillets.
- Coat a large nonstick skillet with olive oil. Brown lemon and lime slices until golden. Then, stuff them into the trout cavity.
- In the same pan, sauté the asparagus until it is a bit browned and tender. Next, sauté the mushrooms until they just show a bit of color.
- Stuff the asparagus and mushrooms into the cavity.
- 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.
What to do With Leftovers
It is best to eat the trout fresh. If you have leftovers, refrigerate for up to two days.
Eat leftover trout cold on salads or crackers as an appetizer. The mushrooms and asparagus can be heated, if desired in the oven or air fryer.
Do not freeze leftovers.
This Stuffed Trout recipe is so simple, gluten-free, and couldn’t be tastier! If you have the opportunity to buy rainbow trout, seize it immediately. They can be found whole or with the heads removed. If you want them too, the fishmonger will remove the head for you. However, if you keep the heads, they make great fish stock for other dishes.
More Delicious Fish Recipes
- Fried Smelt
- Fried Perch
- Stuffed Grouper
- Fried Crappie
- Garlic Salmon
- Smoked Bullhead
- Panko Crusted Catfish
- How to Make Lox
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Garlic-Citrus Stuffed Whole Rainbow Trout
Ingredients
- 1 head roasted garlic
- 2 small Rainbow trout
- 1 lemon, sliced thin
- 1 lime, sliced thin
- 1 bunch small asparagus
- ½ pound sliced Mushrooms
- 1 tablespoon chopped dill, fresh
- 2 teaspoon olive oil or butter
- 1 teaspoon coarse kosher salt or sea salt
- ½ teaspoon Black Pepper
Instructions
- 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.1 head roasted garlic
- Squeeze garlic from heads into a small bowl. Mix with the dill and seasonings. Spread garlic/dill mixture on the inside of the trout on both fillets.1 tablespoon chopped dill, fresh, 1 teaspoon coarse kosher salt or sea salt, ½ teaspoon Black Pepper
- Coat a large non stick skillet with olive oil. Brown lemon and lime slices until golden. Then stuff them into the trout cavity.1 lemon, sliced thin, 1 lime, sliced thin, 2 teaspoon olive oil or butter, 2 small Rainbow trout
- In the same pan, sauté the asparagus and mushrooms. Stuff the trout with them, too1 bunch small asparagus, ½ pound sliced Mushrooms
- 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.
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Found your recipe on Foodgawker, it looks so tasty, I love this recipe and will certainly try it!
Thank you Patty! I’m so glad you enjoyed it! Let me know how you like it!
love this trout, and what a beautiful picture
Thank you so much, Laura! My first photo to be accepted to Foodgawker! I’m very pleased!
This is my kind of fish dish. I love all the garlic the stuffed in there and all the flavours work so well together. Plus, your photos are mouth-watering!
Thank you Jacquee! The garlic really does make the dish!
Yummy! I love all of the flavors in this recipe and this is perfect for summer! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Thank you for reading, Luci!
How great to know a bunch of Greek local chefs! Always good to have the hookup 🙂
Very true! There is great talent among the lot! The funny thing is that they are all from this one little village!
I’ve seen fish cooked like this so many times but I’ve never tried it myself! Getting the lemon right in there must give it the most amazing citrus flavour!
It really adds a wonderful brightness to the moist, flaky fish! Thanks, Nicola!
I thought I already commented. But I don’t see it. Beautiful photos Beth!! I love trout and this looks fabulous!
Thank you Elaine! That’s high praise coming for a Foodgawker queen!
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?!
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!
I’ve never cooked whole fish before! I never know where to get great fresh whole fish around here – I need a good fish monger. This sounds delicious!
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!
Lemon and garlic on fresh fish are one of my favorite ways to grill. Lemon does wonders, doesn’t it?
Katherine, it really makes a huge difference bringing out the flavor of the fish, for sure! Thank you for your comment!