Grilled Whole Snapper with Veracruzana Salsa

Ingredients:

Salsa

• 2 red bell peppers
• 8 plum tomatoes, halved
• 2 serrano chili peppers
• Rapeseed oil
• 1 cup chopped pitted olives
• 1/4 cup chopped fresh cilantro
• 2 tbsp. capers, dried
• 2 tsp fresh thyme leaves, finely chopped
• 1 teaspoon dried oregano
• 3 tablespoons aged sherry vinegar
• 1/4 cup extra-virgin olive oil

Lucian

• 2 tablespoons annatto seeds
• 1 tbsp. coriander seeds
• 1 tablespoon dried Mexican oregano
• 1 tbsp paprika
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• Juice of two limes
• 2 cloves garlic, chopped
• 1/4 cup vegetable oil
• 4 whole pink Thai snappers, 700g each, gutted and scaled
• Fresh coriander leaves for serving
• Sprigs of fresh thyme for serving

Preparation:

1. Preheat a charcoal grill to medium-high heat.
2. Salsa:
   
   Brush the bell peppers, tomatoes, and chili with oil and season with salt and pepper. Grill the bell peppers until charred and cooked through on all sides, about 2 minutes per side. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Then remove the skins and seeds and dice the peppers.
3. Grill the tomatoes until golden brown on all sides and just softened, about 2 minutes per side. Transfer to a cutting board, let rest for 10 minutes, and coarsely chop.
4. Grill the chilies until golden brown on both sides, about 2 minutes per side. Transfer to a bowl, cover with plastic wrap, let steam for 10 minutes, and then finely chop.
5. In a medium bowl, combine the bell peppers, tomatoes, chili, olives, cilantro, capers, thyme, oregano, vinegar, and oil. Season with salt and pepper to taste. Let the salsa sit at room temperature for 30 minutes before serving to allow the flavors to meld.
6. Lucian:
   
   Combine the annatto, coriander, and oregano in a small saucepan and sauté over low heat until fragrant, about 2 minutes. Remove from heat, let cool slightly, and then grind in a coffee grinder. Combine the ground spices with paprika, salt, and pepper in a large baking dish. Add the lime juice, garlic, and oil and stir until a smooth paste forms. Sprinkle the fish on all sides with salt and black pepper. Generously rub one side of each fish with a small amount of the paste. Cover and marinate for 20 minutes.
7. Preheat a charcoal grill to indirect heat.
8. Grill the fish, paste side down, over the coals until the paste is golden brown, 5–7 minutes. Carefully flip the fish with a large, sturdy spatula and transfer it to indirect heat. Cover the grill and continue grilling until cooked through, 10–15 minutes. Transfer the fish to a large platter. Spoon the salsa over the fish and garnish with fresh herbs.