Blue Eye Fillet in Grape Leaves with Lemon-Dill Butter
Main Dishes • European
Description
Blue Eye Fillet in Grape Leaves with Lemon-Dill Butter
Ingredients
- Canned Grape Leaves 8 pieces
- Dill 2 tablespoons
- Butter 0 oz
- Blue Ling Fillet 30 oz
- Meyer Lemon Juice 1 tablespoon
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Mix the chopped dill and butter in a bowl and divide into 4 portions. Place the butter in the center of each pair of joined leaves. Cut the fish fillet into 4 pieces and place each piece on the butter, drizzle with lemon juice, and season with salt and pepper.
Step 2
Wrap the fish in the leaves like an envelope or tight roll. Place the envelopes on a plate and refrigerate for 30 minutes.
Step 3
Preheat the grill and lightly grease with oil. Grill the fish for 6-8 minutes, turning once.
Step 4
Bring water to a boil in a pot and place fresh grape leaves in boiling water for 30 seconds. Pat dry with a paper towel. Lay 2 leaves on a flat surface and slightly overlap them, repeating the same with the remaining leaves.
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