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Fillets of Snapper Wrapped in Grape Leaves

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Fillets of Snapper Wrapped in Grape Leaves
Mary Sue Milliken & Susan Feniger


Great Women Chefs: Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

4 cups yogurt
8 pickling cucumbers
1/3 cup sun-dried tomatoes
8 cloves garlic, minced
1 1/2 teaspoons salt, plus more for snapper
1/2 teaspoon freshly ground black pepper, plus more for snapper
2 1/2 pounds skinless, boneless, snapper fillets
1 small jar grape leaves in brine
Olive oil for brushing
Kalamata olives
 

Drain yogurt in cheesecloth for 2-4 hours to yield 2 cups.
Peel and grate cucumbers; sprinkle with salt. Place in a colander to drain for 1-2 hours.
Reconstitute tomatoes in 1 cup of boiling water until just softened, 10-12 minutes. Drain and chop roughly. Mix tomatoes, the drained yogurt, the reserved cucumber, salt, and pepper. Reserve in the refrigerator until ready
to use.
Preheat broiler or grill to medium-high.
Season snapper evenly with salt and pepper. Brush lightly with olive oil.
Rinse grape leaves thoroughly under running water, then pat dry. Spread 2-3 leaves in overlapping fashion on a work surface. Place a seasoned fillet in the center and wrap the grape leaves around it, entirely enclosing the fish. Set aside. Continue with the other fillets until all the fish has been wrapped.
Grill or broil the wrapped fillets 2-4 minutes per side, or until barely cooked through.
Place a dollop of yogurt sauce on each of 6 plates. Place a wrapped fillet on top of the sauce. Garnish with olives.