Whole Snapper Wrapped in Grape Leaves
By LRay
The Local Palate, December 2015/January 2016, page 135.
- 6
Ingredients
- Ingredients
- 3 to 4 pound whole red snapper, gills removed (fishmonger can do this for you)
- 1 teaspoon ground Persian lime
- 1 tablespoon kosher salt
- 1 lemon, cut into rounds
- 3 bay leaves
- 8 to 10 medium grape leaves, rinsed well
Preparation
Step 1
Directions
from Chef Alon Shaya of Shaya, New Orleans, Louisiana
Chef Alon Shaya wraps his whole red snapper in grape leaves.
Preheat oven to 425 degrees.
Rinse fish inside and out then pat dry. Mix ground Persian lime and kosher salt together and season fish liberally inside and out. Place lemon rounds and bay leaves inside fish cavity.
Use kitchen shears to remove stems from grape leaves. Cover work surface with plastic wrap and make shingled layer of grape leaves as wide as fish. Place fish on top of grape leaves and use plastic wrap to fold grape leaves around fish, leaving head and tail exposed.
Remove plastic and place fish on baking sheet. Place fish in oven and bake for 25 minutes.