Grilled trout with red chili and green chili herb adobos

For the red adobo, put ancho powder, a little cumin, black pepper, Mexican cinnamon, crushed Mexican oregano and salt in the blender jar with a cup and a quarter of boiling water and blend; let rehydrate a minute.

Cover peeled garlic cloves with water in a small microwavable dish and microwave one minute to take out the harsh flavour; drain.

Add the garlic and vinegar to the blender and blend until the garlic is thoroughly pureed; store in a jar in the refrigerator.

For the green adobo, roast serrano chilies with garlic; stem the chilies and peel the garlic.

Blend with the tops of a bunch of flat leaf parsley and a bunch of cilantro, a cup of olive oil and two teaspoons of salt until almost smooth; keeps two or three months refrigerated.

Pan dress the trout: cut off the top fins, open it out, and cut crosswise below the head and at the tail so it looks square; repeat with the second fish.

Spray the flesh side generously with oil, sprinkle with salt and grill flesh side down on the hottest part about a minute until browned; flip onto the cooler side.

Smear one side of each fish with red adobo and the other with green adobo; close the grill and cook about a minute.

Transfer with a spatula to a platter and garnish with lime wedges and a few parsley leaves.