Whole Grilled Fish with Green and Red Adobos - Rick Bayless

Ingredients

• 1/2 head garlic, separated into unpeeled cloves
• 4-5 fresh serrano chiles, stems removed
• 1 large bunch cilantro, (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)
• 1 large bunch flat-leaf parsley (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)
• 1 cup olive oil
• Salt
• A Scant 1/2 cup good-quality ancho chile powder (the amount in a typical 2-ounce spice jar)
• 8 garlic cloves, peeled
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 3 tablespoons apple cider vinegar
• 4 whole trout, boned
• Lime wedges and parsley for garnish