Heat the grill: Heat a gas grill to medium-high on one side, medium on the other, or light a charcoal fire and let it burn until the charcoal is covered with white ash, then bank the coals to one side.
Make the Green Chile Adobo: Set a large (10-inch) skillet over medium heat. Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool until handleable, then slip off the garlic’s papery husks. Roughly chop everything (no need to remove the chile seeds).
In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and 2 generous teaspoons of salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto). Remove about 1/3 cup of the adobo to a bowl and scrape the rest into a pint-size jar and store, covered, in the refrigerator, where it will last several months.
Make the Red Chile Adobo: Scoop the powdered ancho chile into a blender or small food processor. Bring 1 ¼ cups water to a boil, pour over the chile, loosely cover the blender or secure the top of the processor and pulse to blend thoroughly. In a small microwave-safe bowl, collect the garlic, cover with water and microwave at 100% for 1 minute. Drain and add to the blender or processor, along with the spices, oregano, vinegar and 1 ½ teaspoons salt. Process until smooth. Remove about 1/3 of a cup of adobo to a bowl and scrape the remainder into a pint-size jar and store, covered, in the refrigerator, where it will last several months.
Grill the Fish: Dress the fish by cutting off the heads, tails, and fins. Open the fish to lay them flat and pat them dry with a paper towel. Spray or brush the fish with oil. Place the fish flesh side down on the hottest part of grill for about 1 to 2 minutes. Flip them onto their skin side over the cooler part of grill. Spoon the green chile adobo over half of each fish and the red chile adobo over the other half. Cover the grill and cook 1-2 minutes more until the fish flakes under firm pressure. Garnish with parsley leaves and lime wedges.