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

Red Snapper in Grape Leaves with Garlic-and-Caper Butter
Photo by © Melanie Acevedo

Ingredients

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

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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