Directions

Preheat grill to medium-high. (To gauge medium-high heat on a charcoal grill, place a hand about six inches from the grate. If you can count two to three full seconds before the heat is uncomfortable, the heat is medium-high.)

Whisk together olive oil, lemon juice and minced parsley. Season with salt and pepper. Place fillets in a baking dish and brush all over with mixture. Grill fillets 8 to 12 minutes, depending on thickness, until no longer translucent. Serve fish with Almond Skordalia and garnish with parsley sprigs and olives, if desired.

Almond Skordalia:
Combine almonds and garlic in a food processor or blender until a smooth paste forms.  Add mayonnaise, olive oil and lemon juice, and blend until smooth.  Transfer mixture to a bowl and stir in breadcrumbs.