Grilled Trout With Grape Leaves Food

GRILLED WHOLE TROUT WRAPPED IN PICKLED GRAPE LEAVES

Steps:

• Rinse the fish under cold water and pat dry with a paper towel. Deeply score the outside of the fish three times on each side. Season inside and out with salt and pepper. Cut three of the lemon slices in half and set aside. Stuff the cavity of the fish with the fennel fronds and remaining lemon rounds. Close the fish and slide a halved lemon round into each of the score slits.
• To wrap the fish in the grape leaves, lay it on one side and shingle the leaves over the side of the fish facing you, leaving some overhanging over the top. Delicately flip the fish, so now it's leaf side down, and repeat shingling on the other side of the fish until it's fully wrapped. (It's okay if some fish skin is still exposed.) Use 3 or 4 pieces of kitchen twine, depending on the length of the fish, to wrap around the fish and tie a knot. Tuck the leaves under the string as best as you can to create a little wrapped package. This will help keep the fish together while grilling. Fish can be prepared up to 4 hours ahead of time and kept in the refrigerator. Allow the fish to temper for 30 minutes to 1 hour before grilling.
• Prepare your grill to medium heat.
• Drizzle olive oil over the grape leaves, using your hands to rub it around. Lay the fish perpendicular to the grill gates and cook for 8 to 10 minutes on each side, depending on the size of your fish. The grape leaves help to keep the moisture in and steam the fish, so you have some wiggle room. Once the first side is charred and the fish has released itself from the grill, use two metal spatulas to delicately flip the fish over to finish cooking on the other side. Use a paring knife to check the meat along the spine of the fish for doneness.
• Cut the string and squeeze over fresh lemon juice to serve.

GRILLED TROUT WRAPPED IN GRAPE LEAVES

Steps:

• For the trout: Rinse the grape leaves and place in a bowl. Cover with hot water and allow to sit for 15 minutes to remove the salt. Rinse the trout and pat dry. Rinse 2 lemons in hot water and thinly slice. Squeeze the juice from the remaining lemons. In a bowl, whisk the lemon juice with 4-5 tablespoons of the oil. Season the trout with salt and pepper to taste. Rinse the thyme and reserve some for garnish. Stuff the trout with the 2-3 lemon slices and the remaining thyme. Drain the grape leaves. Wrap 2-3 leaves around each trout and tie with kitchen string. Brush with the oil mixture and place on a greased gill. Cook, turning once, for 15-20 minutes.
• For serving: Serve the trout with the remaining lemon slices and garnish with the remaining thyme.

FISHERMAN'S GRILLED TROUT

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

GRILLED TROUT WITH GRAPE LEAVES

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.

TROUT GRILLED IN GRAPE LEAVES

Steps:

• Step 1: Rinse the grape leaves thoroughly under cold running water, then place them in a bowl with cold water to cover and let soak for 30 minutes, changing the water once or twice. Drain the grape leaves and blot dry with paper towels. ShareTweetPin3 Shares Step 2: Rinse the trout inside and out under cold running water, and dry (inside and out) with paper towels. Season (inside and out) with salt and pepper, then set aside. ShareTweetPin3 Shares Step 3: Combine the walnuts, garlic, dill, cilantro, and lemon juice in a food processor and process to a very coarse paste. Taste for seasoning, adding salt and pepper to taste and more lemon juice as necessary; the mixture should be highly seasoned. Spoon the stuffing into the cavities of the trout, dividing it evenly among them. ShareTweetPin3 Shares Step 4: Working with one trout at a time, arrange 2 or 3 grape leaves, overlapping them slightly on a work surface to form a rectangle. Lay a trout on the grape leaves, and wrap up, tucking the ends under, leaving the head and tail exposed, but enclosing the stuffing. (NOTE: If you like, secure the bundles by tying them at intervals with butchers string.) ShareTweetPin3 Shares Step 5: Set up the grill for direct grilling and preheat to high. ShareTweetPin3 Shares Step 6: When ready to cook, brush and generously oil the grill grate. Place the wrapped fish on the hot grate. Grill the fish until the grape leaves are nicely browned and the fish is cooked through, 3 to 6 minutes per side, testing for doneness by inserting a thin metal skewer into the thickest part of the fish; if it comes out very hot to the touch after 20 seconds, the fish is cooked. ShareTweetPin3 Shares Step 7: Using a thin spatula, transfer the fish to serving plates or a platter. Garnish with the lemon slices, and serve at once. (Unwrap the trout and discard the grape leaves before eating.) ShareTweetPin3 Shares

GRILLED FETA WRAPPED IN GRAPE LEAVES

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.

WHOLE GRILLED TROUT

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.