Garlic-Citrus Stuffed Whole Rainbow Trout
This trout is easy, flavorful, moist and melt in your mouth tender. It is done in less than 30 minute and it's a dinner the whole family will love.
Servings 2 people
Calories 111kcal
Cost $10
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.
Notes
Best when eaten fresh.
Leftovers can be refrigerated for 2 days.
It is best to eat leftovers cold.
Nutrition
Calories: 111kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1173mg | Potassium: 555mg | Fiber: 4g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 46mg | Calcium: 60mg | Iron: 2mg