Grilled Snapper with Orange-Almond Sauce

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.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. Rub fish fillets with oil. Sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Snapper with Orange-Almond Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy