Castella Imports

Red Snapper in Grape Leaves with Garlic and Caper Butter


2 pounds red snapper filets, skinned, cut to make 8 pieces
Castella Ground Salt & Pepper
16 Castella Grape Leaves, drained, rinsed and dried
2 tbsp cooking oil
4 tbsp butter
2 cloves garlic, minced
Grated zest of 1 lemon
1 tbsp Castella Capers - drained
1 tsp Castella Lemon Juice
1 tbsp Castella Parsley


  1. Light the grill or heat the broiler. Sprinkle the fish with ½ teaspoon salt and ¼ teaspoon pepper. Overlap two of the grape leaves and put a piece of the fish in the center. Fold the bottom of the leaves over the center of the fish. Fold in the sides of the leaves like an envelope to enclose the fish. Fold the top of leaves over so that the fish is completely covered by the grape leaves. Brush some of the oil over the packet to seal the leaves and keep them from sticking to the grill. Repeat with the remaining fish, grape leaves and oil, making 8 packets in all.
  2. Grill or broil the fish packets, turning once, until just done about 8 minutes in all for ¾ inch thick fillets.
  3. Meanwhile, melt the butter in a small saucepan. Stir in the garlic, lemon zest, capers, lemon juice, parsley and ⅛ teaspoon each salt and pepper. To serve, spoon the sauce over the grape leaf packets.

Fish Alternatives:

Other lean, white fish filets, such as rockfish, haddock, pompano or striped bass can be substituted here, but be sure to remove the skin. 

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