Grape leaves add distinctive flavour and hold delicate fish together on the grill. Brined leaves are available at many supermarkets and Greek and Middle Eastern grocery stores. Double skewering the packets and lemon wedges keeps them very secure and easy to flip on the grill. These packets are also perfect as party hors d'oeuvres.
- Portion size 4 servings
- Credits : Canadian Living Magazine, June 2002
Ingredients
Method
Rinse grape leaves; soak in large bowl of cold water for 1 hour. Rinse and pat dry.Cut fish into twelve 2 1/2- x 1- x 1-inch (6 x 2.5 x 2.5 cm) pieces. In bowl, combine parsley, mint, green onion, all but 2 tbsp (25 mL) of the oil, the lemon juice, salt and pepper. One at a time, place grape leaf, vein side up and stem closest, on work surface. Spoon 1 tsp (5 mL) of the herb mixture on bottom of leaf; cover with 1 piece of fish and another 1 tsp (5 mL) herb mixture. Fold leaf sides over and roll into secure package. (Make-ahead: Cover and refrigerate for up to 30 minutes.)
Alternating with 2 lemon wedges, thread 3 packets crosswise onto 2 parallel skewers to hold firmly. Repeat with remaining packets. Brush with remaining oil. Place on greased grill over medium-high heat; close lid and cook, turning once, for 15 minutes.
Nutritional facts Per serving: about
- Sodium 018 mg
- Protein 22 g
- Calories 265.0
- Total fat 19 g
- Cholesterol 49 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
%RDI
- Iron 58.0
- Folate 10.0
- Calcium 14.0
- Vitamin A 14.0
- Vitamin C 20.0
