Sprinkle red snapper with lime juice. Set aside. Heat oil on medium heat in a large skillet. Stir in garlic, onion, celery and cook for 10 minutes, stirring frequently. Stir in tomato paste and cook for an additional 2 minutes. Stir in chicken bouillon, bay leaves and coconut milk. Bring to a boil and then simmer on low for 10 minutes, stirring occassionally. Add tomatoes. Add fillet, skin side up. Simmer for 5 minutes more or until fish is cooked and flakes easily with a fork. Transfer fillets to a serving tray and simmer sauce until it thickens to desired consistency. Spoon sauce over fillets. Serve with rice and remaining sauce on the side. Serves 4.