Bluefish with Grape Leaves

Name: Bluefish with Grape Leaves
Ingredients: 6 brined grape leaves, rinsed and stemmed; Two 6-ounce skinless bluefish fillets; Salt and freshly ground pepper; 6 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 garlic clove, mashed to a paste; 1 anchovy fillet, mashed; 1 tablespoon chopped chives; 1 tablespoon chopped parsley; 2/3 cup red seedless grapes, halved; 1/2 small red onion, thinly sliced

11 ingredients

11 steps

Ingredients

6 brined grape leaves, rinsed and stemmed
Two 6-ounce skinless bluefish fillets
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, mashed to a paste
1 anchovy fillet, mashed
1 tablespoon chopped chives
1 tablespoon chopped parsley
2/3 cup red seedless grapes, halved
1/2 small red onion, thinly sliced

Directions

1

Light a grill.
2

Arrange 3 of the grape leaves so they're overlapping; repeat with the remaining leaves.
3

Cut off the red flesh from the underside of each fish fillet.
4

Set the fish on the leaves and season with salt and pepper.
5

Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.
6

In a bowl, whisk the lemon juice with the garlic, anchovy, herbs and 3 tablespoons of the olive oil; season with salt and pepper.
7

In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil.
8

Season with salt and pepper.
9

In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.
10

Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes.
11

Serve with the onions and grapes.