1 (6 1/2 pound) pink or grey-skinned snapper, gutted and scaled
2 1/4 cups fresh coconut flesh
1/4 teaspoon granulated sugar
8 limes, (2 zested and 8 juiced)
2 red chiles, seeded and cut into fine slivers
1 small bunch fresh cilantro leaves, coarsely chopped
1 small bunch fresh cilantro, finely chopped
1 small bunch fresh flat-leaf parsley, finely chopped
1 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
8 fresh thyme sprigs, stemmed
2 limes, (1 zested and 2 juiced)
1 (1 1/2-inch) piece fresh ginger, very finely chopped
5 to 6 tablespoons olive oil
Kosher salt and freshly ground black pepper
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