Grill-Roasted Whole Fish Adobado - Rick Bayless

Ingredients

• 5 tablespoons vegetable or olive oil (divided use)
• 5 medium (about 2 1/2 ounces total) dried ancho chiles, stemmed, seeded and torn into flat pieces
• 3 large garlic cloves, peeled
• 1 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon, preferably fresh-ground Mexican canela
• A pinch of cloves
• 2 tablespoons piloncillo, chopped, or dark brown sugar
• 1/3 cup cider vinegar
• Salt
• 2 2 1/2 - to 3-pound whole fish (preferably farm raised stripped bass or red snapper), gutted, scaled, gills cut out and fins trimmed
• 3 or 4 large limes (divided use)
• 2 large (about 1 pound) red onions, sliced 1/4-inch thick
• About 2 1/2 pounds (about 20) small red-skinned potatoes, scrubbed and halved
• About 1/2 cup chopped cilantro