How To Make Red Snapper in Grape Leaves with Garlic-and-Caper Butter
This recipe for grilled red snapper over grape leaves produces soft and flaky fish, served alongside a tangy-salty butter sauce, for a rich meal!
Light the grill or heat the broiler. Sprinkle the fish with ½ teaspoon of salt and ¼ teaspoon of 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 8 packets in all.
Grill or broil the fish packets, turning once, for about 8 minutes in all for ¾-inch-thick fillets, until just done.
Melt the butter in a small saucepan. Stir in the garlic, lemon zest, capers, lemon juice, parsley and ⅛ teaspoon each of salt and pepper.
Spoon the sauce over the grape-leaf packets, and enjoy!
- Calories: 414.13kcal
- Fat: 21.98g
- Saturated Fat: 8.53g
- Trans Fat: 0.49g
- Monounsaturated Fat: 8.01g
- Polyunsaturated Fat: 3.64g
- Carbohydrates: 5.25g
- Fiber: 2.41g
- Sugar: 1.39g
- Protein: 47.90g
- Cholesterol: 114.44mg
- Sodium: 660.94mg
- Calcium: 143.22mg
- Potassium: 1034.80mg
- Iron: 1.10mg
- Vitamin A: 380.63µg
- Vitamin C: 15.29mg
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