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Source: Food and Wine Quick from Scratch

Red Snapper in Grape Leaves with Garlic-and-Caper Butter
Boneless fish fillets wrapped in grape leaves form neat little packages that are great for grilling or broiling. The leaves may char a bit, but don’t worry; they’ll taste delicious.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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2 pounds red snapper fillets, skinned and cut to make 8 pieces
salt
fresh ground black pepper
16 grape leaves, drained, rinsed, and dried
2 tablespoons cooking oil
4 tablespoons butter
2 cloves garlic, minced
grated lemon zest, of 1 lemon
1 tablespoon capers, drained
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley, chopped




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.

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

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.


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.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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