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Cod in Grape Leaf Packets

By The Canadian Living Test Kitchen

Tested till perfect

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Cod in Grape Leaf Packets

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 265
pro 22 g
total fat 19 g
sat. fat 3 g
carb 4 g
fibre 2 g
chol 49 mg
1 -
sodium 18 mg
% RDI: -
calcium 14
iron 58
vit A 14
vit C 20
folate 10

Grape leaves add distinctive flavour and hold delicate fish together on the grill. Brined leaves are available at many supermarkets and Greek and Middle Eastern grocery stores. Double skewering the packets and lemon wedges keeps them very secure and easy to flip on the grill. These packets are also perfect as party hors d'oeuvres.

Ingredients

  • 12 brined grape leaves
  • 1 lb cod fillets
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped green onions
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 thin lemon wedges

Preparation

Rinse grape leaves; soak in large bowl of cold water for 1 hour. Rinse and pat dry.

Cut fish into twelve 2 1/2- x 1- x 1-inch (6 x 2.5 x 2.5 cm) pieces. In bowl, combine parsley, mint, green onion, all but 2 tbsp (25 mL) of the oil, the lemon juice, salt and pepper. One at a time, place grape leaf, vein side up and stem closest, on work surface. Spoon 1 tsp (5 mL) of the herb mixture on bottom of leaf; cover with 1 piece of fish and another 1 tsp (5 mL) herb mixture. Fold leaf sides over and roll into secure package. (Make-ahead: Cover and refrigerate for up to 30 minutes.)

Alternating with 2 lemon wedges, thread 3 packets crosswise onto 2 parallel skewers to hold firmly. Repeat with remaining packets. Brush with remaining oil. Place on greased grill over medium-high heat; close lid and cook, turning once, for 15 minutes.

Additional information : Also try: haddock, pollack, sole, flounder, halibut, turbot, sablefish (black cod) or salmon

Source : Canadian Living Magazine, June 2002

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