Grilled Whole Snapper with Salsa Verde - The Local Palate

Ingredients

• 1 (3-pound) snapper (could substitute redfish)
• 1 bunch thyme
• 2 whole lemons
• sliced
• !Olive oil, as needed
• !Salt and pepper to taste
• 1/2 pound red creamer potatoes
• cut in wedges (4 to 6 wedges per potato)
• Heaping handful !arugula
• 5 !anchovy fillets
• finely chopped
• 2 tablespoons capers
• drained and finely chopped
• 1 cup chopped parsley
• 1/2 cup chopped basil
• 1/4 cup chopped mint
• 2 tablespoons minced garlic
• 3 tablespoons finely diced shallots
• 2 cups extra-virgin olive oil
• 1 teaspoon black pepper
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ground cumin
• Salt to taste