Grilled Red Snapper Oreganata

  1    whole red snapper
  1    lemon, sliced
  1/2 bunch oregano sprigs
  2     tablespoons fresh dill, finely chopped
  1/4 cup olive oil
  1/2 teaspoon ground black pepper
  1/2 cup olive oil
  1     cup diced tomatoes
  1     clove garlic, peeled and minced
  3     tablespoons fresh lemon juice

Heat grill until hot.  Make diamond shaped slits on each side of fish with knife.  Place lemon, oregano, and dill into all cavities of the fish. Rub with olive oil and place on grill.  Grill, turning carefully once, for 8 minutes or until golden brown on each side. Mix olive oil, tomatoes, garlic, and lemon juice together. Plate snapper and top with tomato mixture.