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

Ingredients

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

1. 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 enclo...

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