Greek-Style Grilled Whole red Snapper with Virgin Sauce

Preheat the barbecue to high and oil the grill. Clean the red snapper inside and out under running water and sponge dry with a paper towel. Stuff the fish with thyme, season with salt and pepper to taste. In a small bowl, beat the lemon juice with 45 mL (3 tbsp.) of the oil. Brush generously on both sides of the fish. Lay the red snapper on the grill and cook over direct heat for 15 to 20 minutes, gently turning the fish halfway through cooking. As the fish cooks, mix the diced tomatoes in a bowl with the Kalamata olives, the capers, the garlic and the herbs. Add salt and pepper to taste and approximately 125 mL (1/2 cup) Irresistibles extra virgin olive oil until a thick and smooth texture is reached. To serve Greek style, place the dishes in the middle of the table and allow everyone to serve themselves.