|Posted on August 26, 2011 at 10:05 AM|
1 pounds Halibut fillets, skinned, cut to make 4 pieces
Fresh-ground black pepper
8 large fresh grape leaves, blanched and dried, or brined grape leaves, drained and dried.
1 tablespoons cooking oil
2 tablespoons butter
1 cloves garlic, minced
Grated zest of 1/2 lemon
1 tablespoon capers, drained (optional)
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley or other herbs of your choice
Light the grill or heat the broiler. Season the fish with salt and pepper and baste it with olive oil. Overlap two or three of the grape leaves and put a piece of the fish in the middle. Fold the leaves to envelope the entire fish, so all the meat is covered. Brush some of the olive 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 salt and pepper. To serve, spoon the sauce over the grape-leaf packets.