Trout Grilled In Grape Leaves Food

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

SMOKED TROUT AND GRAPEFRUIT SALAD

Steps:

• Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
• Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
• Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout.

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.

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.

GRILLED FROZEN SALMON IN GRAPE LEAVES

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.

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.