Whole Grilled Trout With Romesco

By Sunset
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1 head garlic

About 1/3 cup extra-virgin olive oil, divided

3 dried guajillo chiles*

3/4 cup toasted whole almonds

1 cup cubed day-old bread

1 jar (4 oz.) roasted red peppers, rinsed and drained

1 can (14.5 oz.) peeled tomatoes

2 tablespoons sherry vinegar

1 tablespoon honey

1 tablespoon kosher salt

2 whole, cleaned trout (about 1 lb. each) or tilapia

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