In a food processor, pulse together the scotch bonnet pepper, garlic, California chili powder, cinnamon powder, nutmeg powder, clove, all spice powder, red chili flakes, brown sugar, thyme, parsley, 2 tsp salt, 1 teaspoon black pepper, and 3 tablespoons coconut oil.
Place paste into a small bowl and set aside, preferably overnight.
Cut banana leaf into a rectangular shape about 12 x 8 inches. Rub fish with 1 teaspoon of salt and lime juice and let stand for 15 minutes.
To make the banana leaf more pliable, lightly toast over low open flame for a few seconds. Rub fish with jerk marinade and place fish onto the leaf. Wrap the fish in the banana leaf and set aside.
To cook fish, heat a large sauté pan over medium heat, add a splash of coconut oil into the pan (about 2 teaspoons). Cook fish covered on medium heat for 12 mins on each side. Serve it hot with lime slices.