Ingredients
- 2 pounds red-snapper fillets, skinned, cut to make 8 pieces
- Salt
- Fresh-ground black pepper
- 16 large bottled grape leaves, drained, rinsed, and dried
- 2 tablespoons cooking oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- Grated zest of 1 lemon
- 1 tablespoon capers, drained
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
Description
Food & Wine
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