Grape Leaves , Lemon , Trout
Ingredients
1.5 pounds of boneless trout fillets Approximately 8 ounces of grape leaves 1 lemon Olive oil (for brushing) Kosher salt to taste Grains of paradise (or black pepper) to taste
Servings: 2 – 3 Prep Time: 15 Minutes Cook Time: 8 – 10 Minutes This is a simple recipe that accentuates the flavor of the trout.
Directions
Slice Lemon into rounds about inch thick
On a cutting board or large plate, lay out an overlapping row of grape leaves. I overlapped them by 1/3 to 1/2, with the pointy top ending up in the center of the wide part of the one above it. Make the row about two inches longer than your trout fillets. In our case, I used about 8 leaves per side of the filet.
Lay the trout fillet skin side down onto the grape leaves.
Brush the fillet with olive oil, sprinkle with salt and grains of paradise, and lay lemon rounds over it.
Fold the ends of the grape leaf row over the ends of the fillet, then fold up the sides.
Using additional grape leaves, cover the top of the fillet, folding the leaves under the sides to make a packet.
Brush both sides of the packet with olive oil to prevent sticking on the grill. The oil also helps the leaves stick to one another.
Preheat your grill to medium, or about 450 degrees Fahrenheit.
Cook the packets for about 4 minutes per side. Use a wide spatula to flip them over. I also used a pair of tongs to assist in this process.
Remove from heat and serve immediately. Use fresh lemon juice or lemon wedges to provide additional lemon flavor if desired.
