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1
Preheat the grill.
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2
Lightly rub the outside of the mullets with olive oil and sprinkle lightly with lemon juice.
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3
Sprinkle the insides of the mullets with lemon juice, salt and pepper.
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4
Place 3 grape leaves on a work surface, overlapping slightly.
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5
Place several parsley stems and 1 oregano stem in the center.
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6
Place the fish on top of the herbs and enclose with the leaves.
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7
Secure with toothpicks.
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8
Lightly oil the outside of the leaves.
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9
Repeat with the remaining leaves, herbs, and fish.
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10
Place the wrapped fish on the grill and cook until cooked through, 5 to 6 minutes per side.
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11
Remove from the grill and remove the toothpicks.
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12
To serve, place 1 wrapped fish on each of 4 plates.
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13
Slit open the grape leaf package and drizzle with the sauce.
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14
Serve with the remaining lemon wedges on the side.
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15
3 home-style slices bread, crusted removed
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16
6 cloves garlic, peeled and smashed
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17
1/2 teaspoon salt
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18
1 cup finely chopped toasted walnuts
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19
2 to 3 tablespoons red wine vinegar
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20
1 cup Greek extra-virgin olive oil
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21
Run the bread under cold running water to saturate.
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22
Squeeze dry and crumble into a bowl.
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23
In a food processor, process the garlic with the salt to form a paste, scraping down the sides as needed.
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24
Add the walnuts and process until mealy.
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25
Add the soaked bread and 2 tablespoons of the vinegar and process.
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26
With the machine running, add the oil in a steady stream and process until creamy.
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27
(If the mixture is too thick, first adjust, to taste, with vinegar, then add water 1 to 2 teaspoons at a time.)
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28
Adjust the seasoning, to taste, and transfer to a decorative bowl for serving with the grilled fish.
