Place the snappers on a chopping board and slash the skin once or twice on each side with a sharp knife.
Place the cumin in a pestle and mortar and roughly crush, then transfer to a small bowl. Add the chilli to the cumin, along with half the coriander, oil and lime
,juice. Season with salt and freshly ground black pepper, and stir the mixture.
Place the snapper in a shallow dish and pour over the chilli mixture. Rub it well into each side of the fish, then cover with a lid and place in the fridge to chill.
After 1 hour, wrap each fish in foil and place on the barbecue for 10 minutes - turning once during cooking - or until cooked through. Or cook in a preheated oven at 190/gas 5 for 20 minutes.
Place on a serving dish and scatter over the remaining coriander and serve.