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.
Ingredients
2 whole rainbow trout
1 head fennel, sliced thinly
2 scallion, sliced thinly
1 lemon, washed and cut into rounds
Method
- Open the fish and layer the sliced fennel, scallion, and lemon rounds
- Season everything liberally with salt and black pepper
- 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
