Salt and Herb Crusted Red Snapper

Name: Salt and Herb Crusted Red Snapper
Ingredients: 1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled; 2 tablespoons olive oil; 2 teaspoons Creole seasoning; 1 (3-pound) box kosher salt; 1/2 cup chopped fresh parsley leaves; 1/4 cup chopped fresh tarragon leaves; 1/2 cup chopped fresh basil leaves; 1/4 cup chopped fresh cilantro leaves; 1/4 cup grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon grated orange zest; 2 oranges, juiced (about 1/2 cup); 1 teaspoon freshly ground black pepper; 6 cups cooked sticky rice, warm; Fresh Orange and Tomato Salsa, recipe follows; 3 cups chopped vine-ripened tomatoes; 1/2 cup small diced red onions; 1 large fresh jalapeno, seeded and cut into small dice; 1/2 cup loosely packed chopped fresh cilantro leaves; 1 tablespoon chopped fresh parsley leaves; 1/2 teaspoon chopped garlic; 2 medium oranges, skin and pith removed and segmented; Salt; Freshly ground black pepper; 4 tablespoons fresh lime juice; 1 tablespoon extra-virgin olive oil