Heat oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.
Put coconut milk, scallions, garlic, ginger and 3⁄4 tsp jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
Meanwhile, sprinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8 to 10 minutes until cooked through.
Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach and cook until it wilts.
Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish servings with cilantro.
This was amazing! Tasted just like snapper we had in Hopkins, Belize.