Grilled Fish with Almond Skordalia
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.
Per serving for 6 servings:
Courtesy of the Almond Board of California
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