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1
Making the Marinade: Heat 3 Tbsp of oil in a med skillet on med heat.
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2
When hot, place ancho chile pieces in and cook for a 20-30 seconds on each side.
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Put in a bowl, pour in 1 and 2/3 cups of hot tap water, and cover with a plate to weight down the chiles (you need a smallish bowl so that the chiles and water will mostly fill the bowl.
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4
Let the chiles soak for about 15 minutes while you combine the other ingredients.
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5
In a blender or food processor, combine the garlic, pepper, cinnamon, cloves, sugar (or piloncillo), vinegar and a heaping Tbsp of salt.
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Pour in the rehydrated chiles and liquid.
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Process to a smooth puree.
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Taste...the consistency should be thicker than hot sauce, thinner than ketchup.
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9
Marinate the fish: Tear two 3 foot long pieces of foil and fold in half to 1.5 ft so that the shiny side is facing out.
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10
Place both width wise on a large, rimmed baking sheet.
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11
Make 3 deep, diagonal slashes (to the bone) on both sides of each fish--evenly spaced.
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Put one fish on each piece of foil.
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Scoop out 1/2 cup of the Adobo marinade.
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Squeeze the juice of one lime and stir to combine.
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15
Smear both sides of each fish and smear well into the slashes.
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16
Fold the overhanging foil over the fish, and refrigerate (at least 1 hour).
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17
Grill-roast the vegetables: Preheat gas grill to medium high.
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18
Cut 2 pieces of foil, 3 feet long.
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Lay one on top of the other, shiny side up.
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In a bowl, combine the onions and potatoes.
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Add the remaining 2 Tbsp of oil and 1 cup of the Adobo...stir/toss to combine.
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Spread the vegetables over half the foil, folding the other half over the veggies to cover them.
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Then crimp the edges to seal tightly.
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Poke 1 hole in the foil package.
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Slide onto the grill grates.
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Cook 6-8 minutes, then flip for another 6-8 minutes.
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Then put up on the warming rack or to a cooler part of the grill to continue roasting while you cook the fish.
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Grill the fish: PIck up each fish by the foil, cradling, and carefully place on the grill.
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29
You can fold the foil up a bit around the fish (not covering though) to make room and to prevent the Adobo from escaping.
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30
Close the grill cover and cook for about 5 minutes.
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31
Uncover, and baste each fish with the remaining marinade.
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Cover and cook for 5 more minutes.
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33
Roll each fish over.
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You can use a spatula to move the fish to the near side of the foil...then pick up the edge of the foil with your fingers and roll the fish.
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Based this side with the remaining marinade, then cover the grill and cook for a final 8-10 minutes until the fish flakes firmly at the thickest part.
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36
Serving: Remove the fish from the grill and slide them onto a large serving platter.
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Arrange the onions and potatoes around the fish, sprinkle with chopped Cilantro (and salt if needed), and serve with lime wedges.
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38
Enjoy!
