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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Reviewer:

tritisan

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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Reviewer:

stlcook

Cooking Level: Expert

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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Reviewer:

Marzipan

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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