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Categories:
fresh grapevine leaves firm white fish tomato salsa red pepper tomatoes parsley fresh chives baby capers lemon juice
Viewed: 38 - Published at: 7 years agoIngredients
- 16 large fresh grapevine leaves
- 4 None firm white fish steaks (4-5 oz each)
- None None FOR THE TOMATO SALSA
- 1 medium red pepper, quartered and seeded
- 4 medium tomatoes, coarsely chopped
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup coarsely chopped fresh chives
- 1 tbsp drained baby capers, rinsed
- 2 tbsp lemon juice
Method
- Trim vine leaves. Bring a medium saucepan of water to a boil. Using metal tongs, dip leaves, into the water one at a time. Rinse immediately under cold water; drain on paper towels.
- Overlap 4 vine leaves slightly to form a rectangle large enough to enclose each piece of fish; fold leaves around fish. Place parcels in large parchment paper-lined steamer; cook, over large saucepan of simmering water, for 15 mins.
- Meanwhile, for the salsa, roast peppers under hot broiler, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins; peel then chop pepper coarsely. Combine pepper with tomatoes, herbs, capers and lemon juice in a medium bowl.
- Place fish parcels on serving plates; pull back vine leaves to uncover fish. Top with salsa.
