Grilled Red Snapper
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
45
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh
2
Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil
3
Salt each fish liberally and put in a nonreactive container
4
Put the fish in a dish and pour the lemon mixture over them
5
Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade
6
Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times
7
Wrap one of the fish in the leaves
8
Repeat with the remaining grape leaves and snapper
9
Brush with the remaining olive oil and set aside
10
Heat a grill to medium-high
11
In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice
12
Bring to a simmer
13
Remove from the heat and whisk in the egg
14
Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble)
15
Set it in a warm spot on the stove
16
Grill the fish for 4 minutes per side, making sure not to burn the grape leaves
17
To serve, set one whole wrapped fish on a serving plate and top with the sauce
18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results