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

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

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...

View full recipe at My Recipes

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