Grilled Stuffed Trout with Pebre Sauce

Smoky trout stuffed with cheese and sausage for a full meal. Serve it with pebre, a ubiquitous piquant Chilean condiment that’s somewhere between salsa and chimichurri. Recipe adapted from Federico Ziegler of the Awasi Lodge.

Featured in: The Epic Food and Landscape of Patagonia

Grilled Stuffed Trout with Pebre Sauce Grilled Stuffed Trout with Pebre Sauce
Smoky trout stuffed with cheese and sausage for a full meal.
Yield: serves 4
Time: 45 minutes

For the fish

  • 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

For the pebre sauce

  • 12 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

Instructions

  1. 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.
  2. Fill the cavity of each fish with 12 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.
  3. Grill the fish for 12–15 minutes, flipping the basket halfway through cooking. The meat is cooked when it is opaque and flakes easily.
  4. 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.
  5. Remove the twine from the cooked fish before serving and plate each whole fish with 12 cup of pebre sauce on the side.