Flounder In Grape Leaves From 'The Catch'

1. 1

   Light a grill. Grill the tomatoes over a hot fire, turning, until charred all over. Let the tomatoes cool, then core and finely chop them. Put them in a medium bowl and stir in the garlic, capers, and 1/4 cup of olive oil. Season with salt and pepper.

2. 2

   Season the flounder with salt and pepper. Spread the tomato mixture over the fillets and wrap each one in 2 large leaves, enclosing the tomato mixture. Rub the leaves generously with olive oil. Grill the flounder over a medium-hot fire until the leaves are crisp and the flounder just cooked, about 3 minutes on the first side and 2 minutes on the second side. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.