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

Alibris

Serves 6

“Fish cooked in wrappers always seems to taste special, and these
juicy fillets are extraordinary. Look for yogurt that contains only
milk and enzymes – no stabilizers or gelatin – as they detract from
the resulting sauce.”
 

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.


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