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
• 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
• 1⁄2 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