Marinate the Snapper for 8 hours in the lime, dry spices and olive oil
Drain away marinade and grill over high direct heat to cook snapper to medium.
Let cool, shred, and reserve in refrigerator if necessary.

Prepare salsa by pureeing all the salsa ingredients except the onions in a food processor.
Pulse, season and reserve.

Heat a 14 inch no-stick pan over a high heat, add the butter.
Add the potatoes and saute until crispy.
Add all the other vegetables and dry spices.
When onions turn glassy, add the snapper.
Add the fresh herbs and keep tossing.
Serve in Boston lettuce cups with the salsa