Red Snapper In Grape Leaves With Garlic And Caper B

Name: Red Snapper In Grape Leaves With Garlic And Caper Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (4 ounce) fillets red snapper, skin removed; sea salt and freshly ground black pepper to taste; 16 grape leaves, rinsed and patted dry; 2 tablespoons vegetable oil; 1/4 cup butter; 2 cloves garlic, minced; 1 tablespoon grated lemon zest; 1 tablespoon drained capers; 1 teaspoon lemon juice; 1 tablespoon cooking sherry; 1 tablespoon chopped fresh parsley

Servings: persons

8 (4 ounce) fillets red snapper, skin removed
sea salt and freshly ground black pepper to taste
16 grape leaves, rinsed and patted dry
2 tablespoons vegetable oil
1/4 cup butter
2 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon drained capers
1 teaspoon lemon juice
1 tablespoon cooking sherry
1 tablespoon chopped fresh parsley

1
Preheat the oven's broiler.
2
Season the snapper fillets with sea salt and pepper. Place two grape leaves on a clean surface so that they overlap slightly. Place a fillet in the center. Fold the leaves over the center of the fillet to enclose completely. Brush with oil on the top and bottom to keep the leaves from sticking, and place on a broiler pan. Repeat with the remaining fillets and leaves.
3
Place the fish under the preheated broiler about 6 inches from the heat source. Broil for 4 minutes per side, turning once, or until fish is opaque.
4
While the fish is broiling, melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon zest, capers, sherry and parsley. Season with salt and pepper.
5
To serve, remove the fish packets to a platter, and spoon the sauce over the top.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (4 ounce) fillets red snapper, skin removed, sea salt and freshly ground black pepper to taste, 16 grape leaves, rinsed and patted dry, 2 tablespoons vegetable oil, and more.

Yes, Red Snapper In Grape Leaves With Garlic And Caper Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper In Grape Leaves With Garlic And Caper Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions