Grilled Fish in Grapevine Leaves With Sweet and Sour Chilli Sauce
Fish wrapped in grapevine leaves and grilled, served with a spicy sauce.
Ingredients
For Fish:
- 30 vine leaves in brine
- 4-5 firm white fish fillets such as haddock, snapper, grouper
Chermoula:
- 1 Small bunch of fresh coriander leaves
- 2-3 garlic cloves
- 2 tsp ground cumin
- 4 Tblsp olive oil
- Juice of 1 lemon
- Salt
Dipping Sauce:
- 1/4 cup white wine vinegar or lemon juice
- 1/2 cup superfine sugar or 1/2 cup plus 1 tsp granulated sugar
- 1-2 Tblsp water
- Pinch saffron threads
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 3 scallions finely sliced
- 1 oz. Fresh grated ginger root
- 2 hot chillies seeded and finely sliced
- Small bunch fresh coriander leaves finely chopped
- Small bunch fresh mint finely chopped
Instructions
- Process the chermoula ingredients in a food pr0cessor or blender. Pour into a large bowl.
- Rinse the vine leaves, then soak in cold water to remove most of the brine.
- Cut fillets into eight bite sized pieces.
- Marinate the fish pieces in the chermoula for 1 hour.
- Heat the vinegar or lemon juice, sugar and water. Stir until sugar dissolves.
- Boil one minute, then cool.
- Add the remaining ingredients; blend.
- Drain the vine leaves and pat dry.
- Lay a leaf flat on the work surface. Place a piece of marinated fish in the center.
- Fold the edges of the leaves over the fish. Make a parcel by wrapping with extra leaves.
- Repeat until all the fish pieces are wrapped in the leaves.
- Thread the parcels onto kebab skewers. Brush with any leftover marinade.
- Heat the broiler to the highest setting.
- Cook the kebabs 2-3 minutes on each side.
- Serve hot with the chilli dipping sauce.