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STUFFED WHOLE RAINBOW TROUT
2 Rainbow trout 1 lemon, sliced thin 1 lime, sliced thin 1 head roasted garlic 1/2 tsp. Black Pepper 1 tbsp chopped dill, fresh 2 tsp olive oil or butter
1.-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. Can be done ahead and frozen for up six months. Remove from freezer, thaw, and use as you would fresh. 2.-Squeeze garlic from heads into a small bowl. Mix with dill. Spread garlic/dill mixture on the inside of the trout on both fillets. 3.-Coat a large nonstick skillet with olive oil. Brown lemon and lime slices until golden. Then stuff them into the trout cavity. 4.-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.