Blue Eye Fillet in Grape Leaves with Lemon-Dill Butter

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Blue Eye Fillet in Grape Leaves with Lemon-Dill Butter

Ingredients

Canned Grape Leaves - 8 pieces
Dill - 2 tablespoons
Butter - 2.1 oz
Blue Ling Fillet - 28.2 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.