Red Snapper Fillets with Gorgonzola
2 tablespoons plus 2 teaspoons cashews

1 pound Gorgonzola cheese or any good-quality blue cheese, at room temperature

1/4 cup framer cheese, at room temperature

1/4 cup cream cheese, at room temperature

3 pounds red snapper fillets, cut into 8 serving pieces

16   1/4-inch-thick lemon slices for grilling
1. Toast the cashews: Place the nuts in a single layer in a frying pan and set over medium heat. Watch carefully, stirring often. As soon as the nuts begin to brown, stir constantly for about 1 minute, until lightly browned on all sides. Remove form heat and allow to cool, then chop the nuts.

2. Combine the Gorgonzola, farmer cheese, cream cheese, and chopped cashews in a small bowl. Spread and pat the mixture over the tops of the fillets to cover.

3. Grill the fish: Place the lemon slices on the prepared grill. Arrange the fillets, Gorgonzola side up, on the lemon slices. Grill for 4-8 minutes, without turning, or until the fillets are cooked through and have lost their translucence.

Notes from the chef. You can increase the cream cheese to 1/2 cup if you don't have farmer cheese. This recipe works well for any medium-firm white fish. 

From Gourmet Fish on the Grill: More Than 90 Easy Recipes for Elegant Entertaining,
by Phyllis Magida and Barbara Grunes.

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