Grilled Trout Wrapped In Grape Leaves Recipes

Steps:

• Seafood Alternatives: small salmon, small bluefish, small Arctic char
• In a medium bowl, combine the cooked rice, lemon juice, olive oil and lemon zest with salt and pepper to taste.
• Preheat a barbecue grill or preheat the oven to 375 degrees.
• Thoroughly rinse the fish inside and out and pat dry with paper towels.
• Spoon the rice mixture into the cavity of each fish.
• Lay 6 grape leaves in a rectangle on the work surface, slightly overlapping so there are no large gaps.
• Set one of the trout on top and wrap the leaves up and over the fish.
• Lay another leaf or two on top of the fish if necessary to fully enclose it.
• If grilling, tie a few pieces of kitchen string around the fish to secure. Repeat with the second fish.
• Brush the grill with oil and cook until the fish is just opaque through (make a small slit through the leaves to check), 4 to 6 minutes on each side.
• Alternatively, put the fish in an oiled baking dish and bake for about 20 minutes.
• Discard the strings and serve.

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

Steps:

• Prepare a charcoal grill for medium-high direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Meanwhile, stir to combine the tomatoes, butter, ouzo, 4 tablespoons of the olive oil, 1 teaspoon of the lemon zest and 1/2 teaspoon salt in a small grill-proof saucepan; set aside.
• Stir to combine the remaining 2 tablespoons olive oil and 1 teaspoon lemon zest with the oregano, red pepper flakes and 1 teaspoon salt in a small bowl. Spread the mixture evenly over the flesh side of the salmon fillets.
• Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Lay another leaf towards the top of the first so they overlap by about 1 inch. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. Lay a salmon fillet on top of the grape leaf nearest you and then holding the leaf roll the salmon up in the overlapping grape leaves. Transfer to a plate and repeat to wrap the remaining salmon fillets.
• Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Move to the indirect side of the grill and put the saucepan with the tomatoes over the direct heat. Cover the grill and cook until the tomatoes have burst and the mixture is saucy, and the salmon is firm and opaque throughout, about 12 minutes depending on the thickness of the fish.
• Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon over the fish. Serve with rice and a salad.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Steps:

• Heat a medium sauté pan over medium heat for 1 minute. Add the butter, and when it foams, stir in the red onion. Add the thyme, a healthy pinch of salt, and a pinch of black pepper. Sauté about 10 minutes, until the onion is translucent and soft. Add the sorrel to the pan, and stir to combine. Turn the heat up to medium-high, add the cream, and cook, stirring continuously, about 3 minutes, as the cream reduces and coats the onions. Taste for seasoning, and transfer to a plate to cool completely.
• Lay the trout, skin side down, on a cutting board, open like a book. Season lightly with salt and pepper, and spread the sorrel onions on one side of each fish. Fold the fish back together, and wrap each trout with a piece of pancetta, spiraling the meat around the fish like the stripe on a candy cane. Refrigerate the fish until 15 minutes before cooking.
• Light the grill 30 to 40 minutes before cooking.
• Meanwhile, using a mortar and pestle, pound the grapes until they're partially crushed. Transfer to a bowl, and stir in 2 tablespoons olive oil, the parsley, a healthy pinch of salt, and a pinch of black pepper.
• When the coals are broken down, red, and glowing, brush the trout with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill the trout 3 to 4 minutes on each side, rotating the fish a quarter-turn after a couple of minutes, to get the skin crispy.
• Scatter the watercress on a large platter, and place the trout on top. Spoon the warm verjus sauce over the fish, and top with the crushed grapes. Serve the fennel gratin at the table.
• Place the grapes, shallot, and verjus in a small saucepan over medium heat. Add 1/8 teaspoon salt, and simmer until the liquid is reduced by three-quarters. Let the mixture cool until lukewarm.
• Transfer to a blender, and, with the motor running, add the cold butter a little at a time, blending until the butter is just incorporated. Taste for seasoning, and add a little lemon juice, a pinch of pepper, and more salt if you like. Return the sauce to the pan, cover, and keep in a warm place. Reheat just before serving.
• Preheat the oven to 425°F.
• Toast the fennel seeds in a small saucepan over medium-high heat 2 to 3 minutes, until they release their aroma and are a light gold color. Using a mortar and pestle, pound the seeds coarsely.
• Trim the root end of the fennel, cut the stalks off where they meet the bulb, and peel off any outer layers that are brown or bruised. Cut the bulb in half lengthwise, leaving the core intact. Place the halves, cut side down, on a cutting board, and slice the fennel thinly lengthwise. You should have about 6 cups of sliced fennel.
• Toss the fennel in a large bowl with the onion, thyme, bay leaves, fennel fronds, fennel seeds, and 1/3 cup olive oil. Season with 1 1/2 teaspoons salt and a pinch of pepper.
• Slice the potatoes on a mandoline into 1/16-inch-thick slices. Toss the potatoes in a medium bowl with the cream and 1 teaspoon salt.
• Add the potatoes and parsley to the fennel, scraping all the cream into the bowl. Toss well to combine, and taste for seasoning.
• Arrange one layer of potato slices in the pan, overlapping them slightly, on the bottom of a gratin dish. (For this recipe, I like to use a copper or black iron dish, so the potatoes get extra crisp.)
• Toss the remaining fennel-potato mixture again, and arrange it over the layer of potatoes. Pour all the remaining creamy juices over the top. Bake about 45 minutes, until the potato is cooked and the fennel is golden and slightly crispy on top.
• You can stuff and wrap the fish the morning before you plan to grill it. Both the fennel gratin and the verjus sauce can also be prepared ahead of time and reheated before serving.