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1
For the salsa: Preheat a charcoal grill for medium-high heat.
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2
Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
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3
Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side.
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4
Remove to a bowl, cover with plastic wrap and let steam for 15 minutes.
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5
Remove the skin and seeds and dice.
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6
Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side.
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7
Remove to a cutting board, let rest for 10 minutes and coarsely chop.
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8
Grill the chiles until charred on both sides, about 2 minutes per side.
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9
Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
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10
Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper.
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11
Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
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12
For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes.
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13
Remove from the heat, let cool slightly and grind in a coffee grinder.
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14
Combine the ground spices with the paprika, salt and pepper in a large baking dish.
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15
Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste.
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16
Sprinkle the fish all over with salt and pepper.
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17
Rub one side of each fish generously with some of the paste.
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18
Cover and marinate for 20 minutes.
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19
Preheat a charcoal grill for direct medium-high heat and indirect grilling.
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20
Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes.
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21
Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals.
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22
Cover the grill and continue cooking until just cooked through, 10 to 15 minutes.
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23
Transfer the fish to a large platter.
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24
Spoon the salsa on top and garnish with the fresh herbs.
