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Makes 6 servings
Prep: 20 min., Grill: 12 min., Cook: 5 min.
Rub fish fillets with oil.
Sprinkle evenly with salt and pepper.
Arrange thyme sprigs on hot charcoal or hot lava rocks on grill.
Coat food rack with cooking spray; place on grill over high heat (400° to 500°).
Place fish on rack, and grill 5 to 6 minutes on each side or until fish flakes with a fork.
Melt butter in a saucepan over medium-high heat; add almonds, and sauté 5 minutes or until butter is brown.
Remove from heat.
Stir in orange rind.
Pour sauce over fish.
Garnish, if desired.
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