Grilled Stuffed Trout with Pebre Sauce Recipe

Name: Grilled Stuffed Trout with Pebre Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. extra-virgin olive oil, divided; Four 1-lb. trout, cleaned and butterflied; 1 tsp. merkén chile; Kosher salt and freshly ground black pepper; 2 cups thinly sliced red onion; 4 oz. fresh cheese (such as mozzarella), cut in 1-inch strips; 4 oz. thinly sliced chorizo; 1 lime, thinly sliced; 4 oz. fresh cilantro; 1 oz. fresh dill; 1&frasl;2 cup minced yellow onion; 3 tbsp. extra-virgin olive oil; 1 tbsp. dried oregano; 1 tbsp. fresh lemon juice; 1 tbsp. red wine vinegar; 1 tsp. hot red chile paste; 1 tsp. minced cilantro (about 4 sprigs); 2 jalapeños (about 2 oz.), seeded and minced; 1 garlic clove, ground to a paste; Kosher salt and freshly ground black pepper

Ingredients

3 tbsp. extra-virgin olive oil, divided
Four 1-lb. trout, cleaned and butterflied
1 tsp. merkén chile
Kosher salt and freshly ground black pepper
2 cups thinly sliced red onion
4 oz. fresh cheese (such as mozzarella), cut in 1-inch strips
4 oz. thinly sliced chorizo
1 lime, thinly sliced
4 oz. fresh cilantro
1 oz. fresh dill
1⁄2 cup minced yellow onion
3 tbsp. extra-virgin olive oil
1 tbsp. dried oregano
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tsp. hot red chile paste
1 tsp. minced cilantro (about 4 sprigs)
2 jalapeños (about 2 oz.), seeded and minced
1 garlic clove, ground to a paste
Kosher salt and freshly ground black pepper

	PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Preheat your grill to medium heat, about 375°, and oil a hinged fish-grilling basket with 1 tablespoon of olive oil. Alternately, heat a large, oiled cast-iron skillet to medium-high heat over the coals. Rinse the inside of each fish, then rub them inside and out with the remaining oil. Season the fish with merkén, salt, and pepper.
Fill the cavity of each fish with 1⁄2 cup of onion, a few slices of cheese, chorizo, and lime, and whole sprigs of cilantro and dill. The fish will be very stuffed; tie them neatly closed with cooking twine and space them at least 3 inches apart in your prepared grilling basket, if using.
Grill the fish for 12–15 minutes, flipping the basket halfway through cooking. The meat is cooked when it is opaque and flakes easily.
While the trout is roasting, make the pebre sauce: Combine onion, olive oil, oregano, lemon juice, vinegar, chile paste, cilantro, jalapeños, and garlic in a small bowl. Season with salt and pepper to taste.
Remove the twine from the cooked fish before serving and plate each whole fish with 1⁄2 cup of pebre sauce on the side.

Dinner