Hot Roast Snapper with Coconut, Chillie and Lime Salsa

Snapper’s probably the most widely used of all fish in Caribbean cooking. Here we cook ours in an oven, but if you’re planning a beach party, you can cook yours on a barbecue with a lid or a rack set on bricks on a beach fire. Choose a smaller fish than we have here (around 1-2kg/2lb 8oz), stuff it, wrap it in foil and cook it over the coals for 35 minutes-1 hour depending on size, turning every 15 minutes or so to ensure it cooks evenly.