Red Snapper in Grape Leaves with Garlic-and-Caper Butter

  • Active Time 20m
  • Total Time 20m

Serves 4

Boneless fish fillets wrapped in grape leaves form neat little packages that are great for grilling or broiling. The leaves may char a bit, but don't worry; they'll taste delicious.
WINE RECOMMENDATION:
The aggressive flavors and acidity of sauvignon blanc are ideal with the taste of the grape leaves and the acidity of the lemon and capers. Try a bottle from northern Italy.

ingredients

  • 2 pounds red snapper fillets, skinned, cut to make 8 pieces
  • Salt
  • Fresh-ground black pepper
  • 16 large bottled grape leaves, drained, rinsed, and dried
  • 2 tablespoons cooking oil
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • Grated zest of 1 lemon
  • 1 tablespoon capers, drained
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley

directions

Light the grill or heat the broiler. Sprinkle the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Overlap two of the grape leaves and put a piece of the fish in the center. Fold the bottom of the leaves over the center of the fish. Fold in the sides of the leaves like an envelope to enclose the fish. Fold the top of the leaves over so that the fish is completely covered by the grape leaves. Brush some of the oil over the packet to seal the leaves and keep them from sticking to the grill. Repeat with the remaining fish, grape leaves, and oil, making eight packets in all.

Grill or broil the fish packets, turning once, until just done, about 8 minutes in all for 3/4-inch-thick fillets.

Meanwhile, melt the butter in a small saucepan. Stir in the garlic, lemon zest, capers, lemon juice, parsley and 1/8 teaspoon each salt and pepper. To serve, spoon the sauce over the grape-leaf packets.

Fish Alternatives

Other lean, white fish fillets, such as rockfish, haddock, pompano or striped bass can be substituted here, but be sure to remove the skin.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3193

nutrition information per serving

408 calories; 22g total fat; 115mg cholesterol; 835mg sodium; 4g carbohydrates; 0g fiber; 48g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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