Fennel Stuffed Rainbow Trout

Rainbow trout are our kitchen's favorite fish to grill in the summer. Don't be intimidated by the whole fish; it just makes for a more dramatic presentation.

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2 whole rainbow trout
1 head fennel, sliced thinly
2 scallion, sliced thinly
1 lemon, washed and cut into rounds


  1. Open the fish and layer the sliced fennel, scallion, and lemon rounds
  2. Season everything liberally with salt and black pepper
  3. Grill or pan-sear the fish until the flesh is cooked through and the fennel has just started to soften, about 7 minutes on each side