Recipes

Grilled Stuffed Trout with Pebre Sauce

  • Serves

    serves 4

  • Cook

    45 minutes

PHOTOGRAPHY BY WILLIAM HEREFORD

By SAVEUR Editors


Published on July 13, 2016

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.

Ingredients

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

instruction 0

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.

instruction 1

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.

instruction 2

Grill the fish for 12–15 minutes, flipping the basket halfway through cooking. The meat is cooked when it is opaque and flakes easily.

instruction 3

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.

instruction 4

Remove the twine from the cooked fish before serving and plate each whole fish with 1⁄2 cup of pebre sauce on the side.

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