👥8 people
⏲️45m
🕐15m
🍽️main meal
Pebre is a Chilean condiment that is most commonly used on bread but also makes a great addition to meat.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 2 lbs trout
- Kosher salt and freshly ground black pepper
- 2 cups thinly sliced red onion
- 4 ounces ground chorizo
- 1 lime, thinly sliced
- 4 ounces fresh cilantro
- 1 ounce fresh dill
- For The Pebre Sauce
- ½ cup minced yellow onion
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon fresh lemon juice
- 1 tablespoon white balsamic vinegar
- ½ cup diced tomatoes
- 1 teaspoon 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
- 2 lemons for garnish
Method
- Preheat the Egg to medium heat, about 375°. Rinse the inside of each fish, then brine for 30 minutes, up to an hour. Season the fish with salt, and pepper.
- Fill the cavity of each fish with ½ cup of onion, chorizo, and lime, and whole sprigs of cilantro and dill. The fish will be very stuffed; roll them tightly in foil leaving no exposed fish and space them at least 3 inches apart on the grill.
- Grill the fish for 12–15 minutes. 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, tomatoes, cilantro, jalapeños, and garlic in a small bowl. Season with salt and pepper to taste.
- Remove the fish from the foil packet, very carefully. Open the fish up and top with Pebre sauce and cilantro, garnish with lemon wedges and enjoy!
