Cancato Chileno: Stuffed Grilled Snapper with Oregano

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4 (1 pound) whole red snappers

Salt and freshly ground black pepper

4 ounces Spanish chorizo, thinly sliced

3 tomatoes, peeled and sliced

4 ounces Gouda, sliced

4 tablespoons butter, melted

3 cloves garlic, minced

2 tablespoons fresh oregano, chopped

1/2 cup white wine

1 bunch parsley