1) Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 150C/Gas 2 or prepare the barbeque.
2) Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or barbecue the fish until the flesh is opaque, allowing about 20 minutes per kilogram. Do not overcook.