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: 2 pounds red-snapper fillets, skinned, cut to make 8 pieces; Salt; Fresh-ground black pepper; 16 large bottled grape leaves, drained, rinsed, and dried; 2 tablespoons cooking oil; 4 tablespoons butter; 2 cloves garlic, minced; Grated zest of 1 lemon; 1 tablespoon capers, drained; 1 teaspoon lemon juice; 1 tablespoon chopped fresh parsley

Servings: persons

2 pounds red-snapper fillets, skinned, cut to make 8 pieces
Salt
Fresh-ground black pepper
16 large bottled grape leaves, drained, rinsed, and dried
2 tablespoons cooking oil
4 tablespoons butter
2 cloves garlic, minced
Grated zest of 1 lemon
1 tablespoon capers, drained
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley

1
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
Grill or broil the fish packets, turning once, until just done, about 8 minutes in all for 3/4-inch-thick fillets.
3
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
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
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.

419

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: 2 pounds red-snapper fillets, skinned, cut to make 8 pieces, Salt, Fresh-ground black pepper, 16 large bottled grape leaves, drained, rinsed, and dried, 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