Grilled Stuffed Trout with Pebre Sauce
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
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