Have your fish monger clean (scale, gut and trim the fins of the fish -- or use a pair of kitchen sheers to remove the fins yourself). Place the fish in a shallow baking pan and set aside.

Mound the minced garlic, scotch bonnet pepper and kosher salt together on a cutting board. Use the side of a chef's knife to flatten and grind into a paste. Transfer to a small bowl and add the black pepper, scallions, shallots, lime juice and olive oil. Stir to combine and set aside.

Fill the cavity of the fish with thyme sprigs, sliced onions and a few lime wedges that have been squeezed for the juice. Pour the marinade into and over the fish and cover with plastic wrap. Refrigerate for one hour.

In a small bowl, combine the egg yolk, dijon mustard, and garlic. Whisk to combine. Gradually drizzle oil into the mixture while whisking until emulsified and thick.

Add lime juice and whisk to combine. Cover and refrigerate.

Set up your grill for direct heat grilling. Heat the grill to about 450°. Spray a fish basket with vegetable spray. Transfer the whole fish to the basket and secure it.

Grill the fish for about 10-12 minutes on each side, until cooked through but still moist.

Transfer the fish to a serving platter and sprinkle with chopped scallions, fresh parsley and lime wedges. Serve with garlic aioli.