2. Prepare the marinade. Place the garlic, chili, salt, and pepper in the bottom of a mixing bowl and mash to a paste with the back of a spoon. Add the lime juice and stir until the salt crystals are dissolved. Stir in the scallions, shallots, onion and parsley. Stuff some of this mixture along with a sprig of thyme, a bay leaf, and an allspice berry into the fish cavities and some into the slits in the sides of the fish. Pour the remaining marinade over the fish and marinate in the refrigerator for 1 hour, turning once or twice.

3. Preheat the grill to high. Brush and oil the grill grate. If you are using a fish basket, oil it before placing the fish in it. Arrange on the grate and grill until the fish is cooked, 6 to 12 minutes per side (depending on the size of the fish), turning gently with a spatula. Transfer the fish to a clean platter and serve at once.