Grilled Snapper with Orange-Almond Sauce

Ingredients

• 0.5 cup almonds sliced
• 0.5 cup butter 
• 48 ounce grouper fillets 
• 2 tablespoons olive oil 
• 6 servings garnish: orange wedges 
• 0.5 tablespoon orange rind grated
• 1 teaspoon pepper freshly ground
• 1 teaspoon sea salt coarse-grain
• 4  thyme sprigs fresh

Equipment

• sauce pan
• grill

Directions

1. Rub fish fillets with oil.
2. Sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper.
3. 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).
4. Place fish on rack, and grill 5 to 6 minutes on each side or until fish flakes with a fork.
5. Melt butter in a saucepan over medium-high heat; add almonds, and saute 5 minutes or until butter is brown.
6. Remove from heat. Stir in orange rind.
7. Pour sauce over fish.
8. Garnish, if desired.
9. * Orange thyme may be substituted for thyme sprigs