Whole Snapper with Grilled Vera Cruz Salsa - small charcoal grill

How to make this recipe.
Salsa dance: preheat medium charcoal grillhigh heat.
Season sweet peppers, tomatoes and peppers with oil and salt and pepper.
Bake sweet pepper until all sides are burnt and bake each side for about 2 minutes.
Take out the bowl, cover the plastic wrap and steam for 15 minutes.
Remove skin, seeds and dice.
Bake the tomatoes until they are burnt around and Cook each side for about 2 minutes.
Remove the cutting board and rest for 10 minutes.
Roasted peppers are burnt to both sides for about 2 minutes each.
Remove the bowl, cover it with plastic wrap, steam it for 10 minutes and chop it up.
Place sweet peppers, tomatoes, peppers, olives, coriander, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper.
Before serving, let the mixture be placed at room temperature for 30 minutes to blend the taste.
For apper fish: mix archport, coriander, and oregano in a small frying pan, then bake to aromatic in low heat for about 2 minutes.
Remove from the high temperature, cool slightly, and grind in the coffee grinder.
In a large baking tray, mix the ground spices with peppers, salt and pepper.
Add green lime juice, garlic and oil and stir until the paste is smooth.
Sprinkle the fish with salt and pepper.
Generously rub one side of each fish with some paste.
Marinate with the lid for 20 minutes.
Preheat charcoal grill for direct media-
High temperature and indirect barbecue.
Grilled fish, paste-
Heat directly until the paste is burnt well for 5 to 7 minutes.
Carefully flip the fish over with a large heavy spatula and move the fish to the other side of the coal.
Cover the grill and continue cooking until 10 to 15 minutes.
Transfer the fish to a large plate.
Place salsa on top and decorate with fresh herbs.