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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Oh I love rainbow trout and am always looking for more ways to cook it. This looks great, and simple too!
It’s super easy and stays so moist. I think you’ll love it! Thanks Jordan!
A good fishmonger is so valuable! I love learning new ways to make different kinds of fish.
Agreed! We have several around but this guy has a better selection of fresh fish! Thanks, Renee!
what a great summer dish! Would be great on the BBQ! Thanks for the great recipe.
They would absolutely be great for the grill! Thank you Pretty!
This is the perfect summertime meal! I love rainbow trout and imagine the citrus adds such vibrancy.
Thank you Lisa! Yes, the citrus adds a great kick! It whole be great on the grill too!
All the flavors I like in one recipe, great tip about freezing the garlic! Must try your recipe!
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!
This is a beautiful meal! I love all of that garlic and dill, two of my favorites with fish. So pretty served with that asparagus and mushrooms too.
Thank you Emily! I am addicted to roasted garlic! It was so tasty, I want to do it again tonight!
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!! 🙂
This is so quick and easy! This would be great for the cottage with fresh fish! Thanks Joyce!
I am loving all of the flavors you’ve used in this recipe and how simple it is to make. You pictures are great too! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Thank you so much, Luci! I have been working hard on the photos so I’m glad it’s paying off! 🙂
Thank you Tara! It really was a great find, this seafood shop. I went back yesterday to grab more scallops, LOL!
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