Griddled red snapper

  • 4 (900g) red snapper, scaled and gutted
  • Salt
  • Juice of 2 lemons
  • 12 sprigs oregano, leaves picked and chopped
  • 175ml olive oil
  • 20 vine leaves
  • 240ml fish stock
  • 1 clove garlic, finely chopped
  • 1 egg
1) Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Salt each fish liberally and put in a nonreactive container.

2) Whisk half the lemon juice in a bowl with the oregano and half the olive oil. Pour the lemon and oil mixture over the fish and leave to marinate in a cool place for 30 minutes

3) Lay out five vine 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.

4) Wrap one of the fish in the leaves. Repeat with the remaining fish and leaves. Heat an outdoor grill or griddle pan to medium-high.

5) In a 2L saucepan, combine the stock, garlic and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the hob over a low heat, stirring constantly.

6) Griddle the fish for 4 minutes per side, making sure not to burn the vine leaves. To serve, set one whole wrapped fish on a serving plate and top with the sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

Rule the Kitchen with More Recipe Faves

Grilled red snapper with couscous and charmoula
Time
20
Serves
4-6
Difficulty
Easy
Potato crusted salmon
Time
8
Serves
1
Difficulty
Med
Pumpkin seed crusted halibut with coriander serrano cream
Time
22
Serves
4
Difficulty
Easy
Spicy grilled tilapia with creamy grits and mushroom spring onion sauce
Time
30
Serves
6
Difficulty
Easy