Bluefish with Grape Leaves
Recipe from
Food & Wine
To keep fillets intact, chef Anita Lo of Annisa in New York City wraps them in briny grape leaves -- a tasty combination.
Servings:
2
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
6brined grape leaves, rinsed and stemmedsee savings
-
2 6-ounceskinless bluefish filletssee savings
-
Salt and freshly ground peppersee savings
-
6 tablespoonsextra-virgin olive oilsee savings
-
2 tablespoonsfresh lemon juicesee savings
-
1garlic clove, mashed to a pastesee savings
-
1anchovy fillet, mashedsee savings
-
1 tablespoonchopped chivessee savings
-
1 tablespoonchopped parsleysee savings
-
2/3 cupred seedless grapes, halvedsee savings
-
1/2small red onion, thinly slicedsee savings
Directions
1.
Light a grill. Arrange 3 of the grape leaves so they're overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.
2.
In a bowl, whisk the lemon juice with the garlic, anchovy, herbs, and 3 tablespoons of the olive oil; season with salt and pepper.
3.
In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil. Season with salt and pepper. In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.
4.
Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes. Serve with the onions and grapes.
Add Your Review
Related Recipe
More Great Recipe Ideas from Food & Wine
