Pat the fish dry inside and out with paper towels. Score both sides of each fish with 3 shallow diagonal cuts. Rub 1 tablespoon olive oil over each fish, then season inside the cavity and on both sides with kosher salt and freshly ground black pepper (about 1 tablespoon salt and 1 teaspoon pepper per fish). Stuff each cavity with 2 smashed garlic cloves, 2 thyme sprigs and a few thin lemon slices.

Preheat grill

If using a charcoal grill, build a medium-hot two-zone fire (one side with coals, one without). If using gas, preheat to medium-high (400°F / 200°C) and turn off one burner to create an indirect zone. Oil the grill grates with a folded paper towel dipped in oil held with tongs.

Grill fish

Place the fish over direct medium heat for 3–4 minutes per side to get good color, then move to indirect heat to finish (about 6–8 more minutes), or until the thickest part registers 125–130°F (52–55°C) for moist, slightly translucent flesh. Total cook time will be about 12–16 minutes depending on fish size. Flip only once if possible. If skin sticks, use a thin spatula to gently free it. Brush the exterior with remaining olive oil once midway through cooking.

Rest

Remove fish from grill and let rest on a cutting board for 5 minutes. Squeeze one lemon over the fish just before serving.

Green Coconut Chutney

Soak and prep: If your coconut is very dry, briefly soak the grated coconut in 1–2 tablespoons warm water for 5 minutes. Stem and roughly chop the cilantro and mint. Remove seeds from chilies if you prefer milder chutney.

Blend: In a food processor or high-speed blender, combine grated coconut, cilantro, mint, green chilies, chopped ginger, lime juice, cumin seeds, 3 tablespoons water and 1 teaspoon salt. Pulse to a coarse or smooth paste according to preference. Add the final 1 teaspoon olive oil and blend briefly to emulsify.

Adjust and chill: Taste and adjust salt or lime. Transfer to bowl and chill 15–30 minutes to let flavors marry. Bring to room temperature before serving if chilled.

Red Adobo Sauce

Rehydrate chilies: Remove stems and seeds from dried chilies. Toast dried chilies lightly in a dry skillet 20–30 seconds per side until fragrant (do not burn). Place chilies in a bowl and cover with 1/2 cup hot water. Let soak 10–15 minutes until softened.

Blend sauce: Drain chilies, reserving a few tablespoons of soaking liquid. In a blender, combine softened chilies, tomato paste, red wine vinegar, brown sugar, smoked paprika, garlic cloves and 1/4 cup of the reserved soaking liquid (add more if needed). Blend to a smooth sauce. Add salt to taste and 1 teaspoon olive oil to round the texture.

Finish on stove: Warm a small saucepan over medium-low heat, add the adobo sauce and simmer gently 4–6 minutes to meld flavors, stirring. Taste and adjust salt, vinegar or sugar for balance. Keep warm until serving.

Herb Salad

Combine salad: In a bowl toss the chopped mixed herbs with thinly sliced red onion. Dress with 1 tablespoon lemon juice, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently just before serving so herbs remain bright.

To Serve

Plate: Place the rested whole fish on a serving platter. Spoon green coconut chutney along one side and drizzle or spoon red adobo sauce along the other side (or serve both in small bowls). Scatter the herb salad over and around the fish. Garnish with lime wedges.

Serve: Offer additional chutney and adobo at the table. To eat, pull the top fillet away from the backbone and serve with chutney and herb salad. Leftover cooked fish keeps refrigerated up to 24 hours.