Red Snapper in Grape Leaf Packets

Red Snapper in Grape Leaf Packets

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This is a fancy and delicious way to serve red snapper, wrapped up in grape leaves and served with a lemon-caper sauce.


Serves: 8 

  • 8 (100g) fillets red snapper, skin removed
  • 1/2 teaspoon sea salt and freshly ground black pepper to taste
  • 16 grape leaves, rinsed and patted dry
  • 2 tablespoons vegetable oil
  • 65g butter
  • 2 cloves garlic, minced
  • 1 tablespoon grated lemon zest
  • 1 tablespoon drained capers
  • 1 teaspoon lemon juice
  • 1 tablespoon cooking sherry
  • 1 tablespoon chopped fresh parsley

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat the grill.
  2. 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 centre of the fillet to enclose completely. Brush with oil on the top and bottom to keep the leaves from sticking, and place on a grill pan. Repeat with the remaining fillets and leaves.
  3. Place the fish under the preheated grill about 15cm from the heat source. Grill for 4 minutes per side, turning once, or until fish is opaque.
  4. 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.
  5. To serve, remove the fish packets to a platter, and spoon the sauce over the top.

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