Whole Snapper with Grilled Vera Cruz Salsa

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Salsa: 

2 red bell peppers

8 plum tomatoes, halved

2 serrano chiles

Canola oil, for brushing

Kosher salt and freshly ground black pepper

1 cup pitted Manzanilla olives, chopped

1/4 cup chopped fresh cilantro

2 tablespoons capers, drained

2 teaspoons fresh thyme leaves, finely chopped

1 teaspoon dried Mexican oregano

3 tablespoons aged sherry vinegar

1/4 cup extra-virgin olive oil

Snapper:

2 tablespoons achiote seeds

1 tablespoon coriander seeds

1 tablespoon dried Mexican oregano

1 tablespoon paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Juice of 2 limes

2 cloves garlic, chopped

1/4 cup canola or other vegetable oil

Four 1 1/2-pound whole pink Thai snappers, gutted and scaled

Fresh cilantro leaves, for garnish

Fresh thyme sprigs, for garnish