Cod in Grape Leaves

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Category : Fish And Sea Food

Recipe : Cod in Grape Leaves

Like foil, grape leaves eliminate the problem of fish sticking to the grill; unlike foil,
grape leaves are edible. These packets can be prepared in the morning and
refrigerated until grilling time. Serve with Grilled Tomatoes, and use Herbed Pita
Bread to mop up the savory juices. These cod-filled grape leaves are delicious cold, so
you might want to grill a few extra.

Makes 4 servings

16 pickled grape leaves, drained
1/2 teaspoon dried oregano
Four 5-ounce boneless cod steaks (about 1" thick)
1/2 teaspoon freshly ground black pepper
8 paper-thin lemon slices
1 tablespoon + 1 teaspoon olive oil

In teakettle or saucepan, bring 2 quarts water to a rolling boil. Place grape leaves
in colander in sink; pour boiling water over them. Immediately rinse with cold
water and drain.
Soak kitchen twine in water.
Place about 3 leaves, overlapping each other by half, on work surface. Place a
cod steak in center. Top with 2 lemon slices, a pinch each of oregano and pepper,
and 1 teaspoon olive oil. Wrap fish in leaves (use additional leaves, if needed, to
enclose fish completely) and tie crosswise and lengthwise with twine. Repeat to
make 4 packets; cover and refrigerate until ready to grill.
Prepare grill for a medium fire, using direct method (see Cooking Methods).
Grill directly over coals, turning often to avoid charring leaves, about 10 minutes.
Remove twine; transfer packets to each of 4 warm plates and serve.

SERVING (1 PACKET) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins.

PER SERVING: 179 Calories, 5 g Total Fat, 1 g Saturated Fat, 61 mg Cholesterol, 877
mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 25 g Protein, 111 mg Calcium