Trout with Chorizo, Caramelized Onions and Dark Beer - Rick Bayless

Ingredients

• 1/4 cup (2 ounces) Mexican-style chorizo sausage, casings removed
• 2 to 3 tablespoons olive or vegetable oil
• 1 medium red onion, sliced 1/8” thick
• 1 teaspoon sugar
• 2 teaspoons Worcestershire sauce
• 1 cup dark Mexican beer, such as Negra Modelo
• 1 to 2 tablespoons loosely packed, chopped parsley or cilantro, thick bottom stems removed, plus extra for garnish
• Salt
• Coarsely ground black pepper
• 4 skin-on, boneless trout fillets (they should weigh about 6 ounces each)