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Grilled Fish with Almond Skordalia

Grilled Fish with Almond Skordalia


  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons minced fresh parsley, plus sprigs to garnish
  • Salt and pepper to taste
  • 6 firm fish fillets such as grouper, monkfish or halibut (about 3 pounds)
  • Almond Skordalia (recipe below)
  • Kalamata or oil-cured black olives to garnish (optional)

  • Almond Skordalia:
  • 1/3 cup slivered almonds
  • 3 peeled garlic cloves
  • 1/3 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • Fresh lemon juice to taste
  • 3/4 cup herbed breadcrumbs



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.

Nutritional Analysis

Per serving for 6 servings:

Calories 434
Fat 21g
Saturated 3g
Monounsaturated 9.8g
Polyunsaturated 6.4g
Carb 14g
Protein 46g
Cholesterol 126mg
Fiber 1g
Calcium 88mg
Magnesium 130mg
Sodium 706mg
Potassium 609mg
Vitamin E 7.4mg*
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California