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My review
Red Snapper in Grape Leaves with Garlic and Caper butter
JLuciano
"It's great! Enjoy the recipe!"
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Ingredients
25 m servings 204 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat the oven's broiler.
- 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: 204 calories; 10.9 g fat; 1.7 g carbohydrates; 23.8 g protein; 57 mg cholesterol; 495 mg sodium. Full nutrition
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Reviews
Read all reviews 7Most helpful
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Newest
6/28/2009
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...
5/5/2008
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!
9/29/2006
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.
9/20/2010
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!
3/20/2015
Restaurant worthy! My whole family loved this, thank you very much for the recipe :)
3/28/2012
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.