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1
Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh.
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2
Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil.
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3
Salt each fish liberally and put in a nonreactive container.
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4
Put the fish in a dish and pour the lemon mixture over them.
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5
Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
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6
Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times.
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7
Wrap one of the fish in the leaves.
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8
Repeat with the remaining grape leaves and snapper.
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9
Brush with the remaining olive oil and set aside.
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10
Heat a grill to medium-high.
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11
In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice.
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12
Bring to a simmer.
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13
Remove from the heat and whisk in the egg.
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14
Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble).
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15
Set it in a warm spot on the stove.
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16
Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
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17
To serve, set one whole wrapped fish on a serving plate and top with the sauce.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
