Red Snapper in Grape Leaves with Garlic and Caper butter

Name: Red Snapper in Grape Leaves with Garlic and Caper butter
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter; 1 Tbsp drained capers; 1 Tbsp chopped fresh parsley; 2 cloves garlic, minced; 16 grape leaves, rinsed and patted dry; 1 teaspoon lemon juice; 1 Tbsp grated lemon zest; 8 servings sea salt and freshly ground black pepper to taste; 1 Tbsp cooking sherry; 113 grams fillets red snapper, skinless; 2 Tbsps vegetable oil

Red Snapper in Grape Leaves with Garlic and Caper butter is From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Preheat the oven's broiler.

Equipment you will use

Oven

Season the snapper fillets with sea salt and pepper.

Ingredients you will need

Salt And Pepper

Snapper Fillets

Place two grape leaves on a clean surface so that they overlap slightly.

Ingredients you will need

Grape Leaves

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Broiler Pan

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.

Ingredients you will need

Fish

Equipment you will use

Broiler

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.

Ingredients you will need

Salt And Pepper

Lemon Zest

Parsley

Butter

Capers

Garlic

Sherry

Fish

Equipment you will use

Sauce Pan

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

Ingredients you will need

Sauce

Fish

Equipment

Ingredients

Servings:

59milliliters

butter 1Tbsp

drained capers 1Tbsp

chopped fresh parsley 2cloves

garlic, minced 16

grape leaves, rinsed and patted dry 1teaspoon

lemon juice 1Tbsp

grated lemon zest 8servings

sea salt and freshly ground black pepper to taste 1Tbsp

cooking sherry 113grams

fillets red snapper, skinless 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.