Name: Red Snapper in Grape Leaves with Garlic-and-Caper Butter
Yield: 4
Ingredients: 2 lb. red-snapper fillets -; Salt -; Fresh-ground black pepper -; 16 large bottled grape leaves -; 2 tbsp. Cooking oil -; 4 tbsp. butter -; 2 cloves garlic -; Grated zest of 1 lemon -; 1 tbsp. capers -; 1 tsp. lemon juice -; 1 tbsp. chopped fresh parsley -

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

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

1. 2 lb. red-snapper fillets -

2. Salt -

3. Fresh-ground black pepper -

4. 16 large bottled grape leaves -

5. 2 tbsp. Cooking oil -

6. 4 tbsp. butter -

7. 2 cloves garlic -

8. Grated zest of 1 lemon -

9. 1 tbsp. capers -

10. 1 tsp. lemon juice -

11. 1 tbsp. chopped fresh parsley -

How to cook deliciously - Red Snapper in Grape Leaves with Garlic-and-Caper Butter

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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 the north of Italy.