Red Snapper in Grape Leaves with Garlic and Caper butter Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 28, 2009
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.
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Reviewed: May 5, 2008
Great dish! 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!
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Reviewed: Sep. 29, 2006
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.
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Cooking Level: Expert

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Reviewed: Sep. 19, 2006
Nice, very nice. Simple in preparation and taste.
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Reviewed: Sep. 20, 2010
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!
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Reviewed: Mar. 28, 2012
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.
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Photo by Tristan Naramore

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