Hot Roast Snapper with Coconut, Chile and Lime Salsa

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1 (6 1/2 pound) pink or grey-skinned snapper, gutted and scaled

1 lime

Coconut, Chile and Lime Salsa:

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

Stuffing:

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