Stuffed Fish With Garlic Herb Topping

3 to whole, such as red snapper,
3 ½ lbs red fish or other similar fish
1 lime or lemon
2 ½ tsp salt or to taste

Stuffing

1 ½ tbsp vegetable oil
4 cups finely sliced onion (about 4)
1 tbsp minced peeled gingerroot
2 tsp minced garlic
1 tsp cayenne pepper
¾ salt or to taste
1 cup mint leaves, chopped
1 cup cilantro leaves, chopped

Topping

1 tbsp vegetable oil
1/3 cup coarsely chopped garlic
(About 1 large head)
¾ cup sliced green onions (3 to 4)
2 cups mint leaves, loosely packed
2 cups cilantro, loosely packed

Scale and clean fish, removing center bone.  Do not remove head and tail.  Score skin on both sides of fish.  Rub all over with lime and salt.  Cover and refrigerate for at least 1 hour or up to 2 hours.

Stuffing: In a skillet, heat oil over medium-high heat.  Sauté onions, stirring occasionally, until deep brown, 15 to 20 minutes.  Stir in ginger, garlic, cayenne and salt.  Cook for 2 minutes.  Remove from heat.  Stir in mint and cilantro.

Place fish on prepared baking sheet.  Stuff with mixture.  Bake in preheated oven for 30 minutes or until fish flakes easily with a fork.  Peel off skin form top of fish.  Transfer to serving platter and keep warm. 

Topping:  In a small saucepan, heat oil over medium heat.  Saute garlic until golden and fragrant, about 2 minutes.  Stir in green onions and cook for 2 minutes.  Add mint and cilantro and cook for 2 minutes longer.  Spoon over fish and serve immediately.