Red Snapper in Grape Leaves with Garlic and Caper Butter

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 (4 ounce) fillets red snapper, skin removed
• sea salt and freshly ground black pepper to taste
• 16 grape leaves, rinsed and patted dry
• 2 tablespoons vegetable oil
• 1/4 cup 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the snapper fillets dry and season both sides with sea salt and black pepper to taste.

2. Lay two grape leaves, shiny side down and overlapping slightly, on a board. Set one snapper fillet in the center and fold the leaves around it to enclose it. Repeat with all fillets and leaves.

3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

4. Place the wrapped fillets seam side down in the skillet and cook for 3 minutes until the leaves are lightly browned.

5. Turn the fillets carefully and cook 3 to 4 minutes more, until the fish reaches 145°F (63°C) in the thickest part or the flesh is opaque and flakes easily. Transfer to a warm platter.

6. While the fish cooks, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 30 seconds without browning.

7. Stir in the lemon zest, capers, lemon juice and cooking sherry. Simmer for 1 minute, then season lightly with salt and pepper to taste.

8. Spoon the garlic and caper butter over the fish, sprinkle with the chopped parsley, and serve warm.