Grilled Snapper with Orange-Almond Sauce

Oxmoor House
While the snapper grills over thyme-scented smoke, stir up the three-ingredient sauce in a small skillet. Browning the almonds in butter makes them taste extra nutty.
6 servings


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6 (8-ounce) snapper or grouper fillets
2 tablespoons olive oil
1 teaspoon coarse-grain sea salt
1 teaspoon freshly ground pepper
4 fresh thyme sprigs
1/2 cup butter
1/2 cup sliced almonds
1/2 to 1 tablespoon grated orange rind


Rub fish fillets with oil. Sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper.

Arrange thyme sprigs on hot charcoal or hot lava rocks on grill. Coat food rack with vegetable cooking spray; place on grill over high heat (400° to 500°). Place fish on rack, and grill 5 to 6 minutes on each side or until fish flakes with a fork.

Melt butter in a saucepan over medium-high heat; add almonds, and sauté 5 minutes or until butter is brown. Remove from heat. Stir in orange rind. Pour sauce over fish. Garnish, if desired.

Created date

August 2004