Red Snapper in Grape Leaves with Garlic and Caper butter

Red Snapper in Grape Leaves with Garlic and Caper butter

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
JLuciano
Recipe by  JLuciano

“It's great! Enjoy the recipe!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat the oven's broiler.
  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 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.
  3. 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.
  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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Reviews (6)

Rate This Recipe
Marzipan
14

Marzipan

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.

Mia McDonald
14

Mia McDonald

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!

babybunnies
10

babybunnies

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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