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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.

Recipe by Oxmoor House April 2004

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

The Coastal Living Cookbook

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