Preheat your grill. Rinse and dry the fish well {I recommend having your fish monger clean and scale it for you}. Season both sides of the snapper with the salt, pepper and oil, don’t forget to season the inside as well. Stuff the cavity with the cilantro, crushed garlic and lime juice as well as a few slices of limes {keep the rest to garnish}. All remaining lime juice and minced garlic pour over the top of the fish.  Place the fish on top of parchment paper that’s been slightly brushed with oil. Grill in indirect heat for about 15 – 20 minutes, turn the fish mid way into cooking. The last 3-5 minutes of cooking time place the fish on direct heat  – to crisp up the skin. Once the tempature reaches 135 F remove it and let it rest for a few minutes before serving it.