Labadie Recipe Database

Name Perfect Grilled Fish w/Almond Vinaigrette Number of People 4 List of Ingredients 4 center cut fish fillets (grouper, Chilean Sea Bass, red snapper, halibut or salmon). all approximately the same thickness 1/3 cup slivered, toasted almonds, pounded to break up slightly 4 tsp. white wine vinegar 1 tsp. Dijon mustard 2 tsp. honey 1 shallot, minced 1/3 cup extra-virgin olive oil 1 to 2 T. water 2 T. fresh tarragon, finely chopped salt and pepper, to taste Description Prepare vinaigrette by whisking vinegar, Dijon and honey; stir in almonds and shallot.  Whisk in olive oil and water; add tarragon. Cover grates of grill with aluminum foil, tucking sides in loosely.  Preheat for 15 minutes with all burners on high (should reach approximately 600 degrees F.  Remove foil and oil grates with vegetable oil until black and glossy Oil and salt and pepper fish on both sides.  Place skin side down on grill grate for 3 to 5 mnutes or until it releases easily from grate.  Flip and cook another 3 to 5 minutes or until it reaches an internal temperature of 125 degrees F.  Remove from grill. Serve immediately topped with Almond Vinaigrette. Time 20 minutes Difficulty (1-5) 2 Notes Worked great!  Was absolutely delicious. Image