White Fish in Grape Leaves
By Derrick Riches, About.com Guide, http://bbq.about.com

By wrapping fish in leaves before you grill it, you will get a great grilling packet that holds in the flavor and the moisture and reduces the drying and burning. Plus, you get the added bonus of adding the flavor from the leaf to the fish. The grape leaves are edible.

2 pounds white fish (any type you like), skinless and cut into 8 pieces, 3/4 inch thick
16 large, bottled grape leaves, rinsed and dried
4 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon capers, drained
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
zest of 1 lemon, grated
1 teaspoon lemon juice
salt and pepper to taste

Melt butter in a saucepan. Add garlic, lemon zest, capers, lemon juice, parsley and salt and pepper to taste. Mix well. Keep warm.

Lightly season fish with salt and pepper. Place two grape leaves on a clean working surface. Place one piece of fish in the middle of the grape leaves. Fold up the bottom, then the side and finally fold down the top. Make sure that the fish is completely covered. You might need to secure the bundle with a toothpick. Lightly brush with oil. Repeat with remaining fish pieces. Set aside.

Preheat grill. Place fish packets on grill over a medium high heat. Cook for about 4 minutes then gently turn. Continue cooking for 4 more minutes. You can open a packet to check for doneness. Remove from grill, open packets, and spoon butter mixture over the top and serve.

Serves 4