Recipe by JLuciano
"It's great! Enjoy the recipe!"
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8 (4 ounce) fillets
red snapper, skin removed
sea salt and freshly ground black pepper to taste
grape leaves, rinsed and patted dry
grated lemon zest
chopped fresh parsley
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.
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!
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.
Nice, very nice. Simple in preparation and taste.
Was looking for a way to use the rest of some jarred grape leaves and found this recipe - made it exactly as stated and it was delicious!
Restaurant worthy! My whole family loved this, thank you very much for the recipe :)
You know it's good when the 6 year old loves the little "berries" (capers) and the 11 year old gobbles it up. Truly an easy, restaurant quality dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Snapper in Grape Leaves with Garlic and Caper butter
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 98
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