Red Snapper in Grape Leaves with Garlic and Caper butter

Rating: 4.67 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It's great! Enjoy the recipe!

By JLuciano
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven's broiler.

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  • 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.

  • 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.

  • 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.

  • To serve, remove the fish packets to a platter, and spoon the sauce over the top.

Nutrition Facts

Per Serving:
203.9 calories; 23.8 g protein; 1.7 g carbohydrates; 57.3 mg cholesterol; 495.3 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Marzipan
Rating: 5 stars
06/29/2009
Even though I let the grape leaves get too close to the broiler and scorched them a bit my husband told me to give this recipe 5 stars and since he ate two servings I guess that comes out to ten! The leaves keep the fish moist and give it body. Served with lemon dill rice and broiled fresh asparagus. Perfect combo. Read More
Helpful
(15)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marzipan
Rating: 5 stars
06/29/2009
Even though I let the grape leaves get too close to the broiler and scorched them a bit my husband told me to give this recipe 5 stars and since he ate two servings I guess that comes out to ten! The leaves keep the fish moist and give it body. Served with lemon dill rice and broiled fresh asparagus. Perfect combo. Read More
Helpful
(15)
Marzipan
Rating: 5 stars
06/29/2009
Even though I let the grape leaves get too close to the broiler and scorched them a bit my husband told me to give this recipe 5 stars and since he ate two servings I guess that comes out to ten! The leaves keep the fish moist and give it body. Served with lemon dill rice and broiled fresh asparagus. Perfect combo. Read More
Helpful
(15)
Mia McDonald
Rating: 4 stars
05/05/2008
Great dish! I didn't have time to find grape leaves so I used cabbage leaves...it was divine!! Next time I'll try it w/ grape leaves! Eat well live well Peace! Read More
Helpful
(14)
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babybunnies
Rating: 4 stars
09/29/2006
I like the fish but the sauce was extremely intense I dilluted it with water. This goes great with the healthy garden salad; also a finalist. Read More
Helpful
(11)
grandpa
Rating: 4 stars
09/19/2006
Nice very nice. Simple in preparation and taste. Read More
Helpful
(9)
stlcook
Rating: 5 stars
09/21/2010
Was looking for a way to use the rest of some jarred grape leaves and found this recipe - made it exactly as stated and it was delicious! Read More
Helpful
(5)
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Tristan Naramore
Rating: 5 stars
03/28/2012
You know it's good when the 6 year old loves the little "berries" (capers) and the 11 year old gobbles it up. Truly an easy restaurant quality dish. Read More
Belinda Pattison
Rating: 5 stars
03/20/2015
Restaurant worthy! My whole family loved this thank you very much for the recipe:) Read More
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