From

The recipe calls for red snapper, but the ones available at the fish market the day I was there were too small for this dish -- it would have taken at least 4 to fill up everyone, so I opted for a large snapper instead. The resulting dish was delicious, and marked the beginning of spring season for us, as we grilled it outside and enjoyed the sunny day by eating on the patio.

1 whole (4 to 4 1/2 pound) snapper, trimmed and cleaned
Extra-virgin olive oil
Sea or kosher salt
1 lime, thinly sliced
1 small red onion, thinly sliced
sprigs of cilantro

Salsa de Aguacate (recipe to follow)

Preheat grill (the authors recommend charcoal but I used our gas grill instead) to 400 degrees F.

Cut the fish diagonally about every 2 inches, down to the bone, on both sides. Rub all over with the olive oil and season to taste with salt. Put the lime and onion slices and the cilantro sprigs into the cavity of the fish. Grill on a well-oiled grill for 10 minutes or so on each side, just until cooked through. Transfer to a platter to serve, with Salsa de Aguacate on the side, and wedges of Pan de Cazabe/ cassava bread.