Serves: 4
Total Calories: 235

16 to 24 grape leaves packed in brine, drained
4 salmon fillets (each about 6 ounces and 3/4 inch thick), skinned and checked over for bones
salt and freshly ground black pepper, to taste
1 cup walnuts, shelled
2 cloves garlic, chopped
2 tablespoons dill weed, chopped fresh, or 1 tablespoon dried
2 tablespoons cilantro, chopped fresh or Italian (flat-leaf) parsley
1 tablespoon lemon juice, fresh, or more to taste
4 lemons slices, paper-thin

1. Rinse the grape leaves thoroughly under cold running water, then place in a bowl with cold water to cover and let soak for 20 minutes, changing the water once or twice. Drain the grape leaves and blot dry with paper towels.

2. Meanwhile, rinse the fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding the knife parallel to the cutting board, cut a deep pocket in one long side of each fillet, starting and ending about 1 inch from each end and cutting almost but not quite through to the other side. Season the fillets, inside and out, with salt and pepper, then set aside while you prepare the stuffing.

3. Combine the walnuts, garlic, dill, cilantro, and 1 tablespoon lemon juice in a food processor and process to a coarse paste. Taste for seasoning adding salt, pepper, and lemon juice as necessary the mixture should be highly seasoned. Spoon the stuffing into the pockets in the salmon, dividing evenly.

4. Working with one piece of fish at a time, arrange 2 or 3 grape leaves on a work surface to form a rectangle 2 inches larger than the piece of fish the grape leaves should overlap slightly. Place the piece of fish on the grape leaves. Place a lemon slice on top of each piece of salmon. Cover the fish with the remaining grape leaves, tucking the ends under.

5. Preheat the grill to high.

6. When ready to cook, 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, the fish is cooked.

7. Using a spatula, transfer the fish to plates or a platter and serve at once. Unwrap and discard the grape leaves before eating.

Serves 4

Note: The recipe can be prepared to this point several hours ahead of time refrigerate, covered.

Nutritional Facts:

Serves: 4
Total Calories: 235
Calories from Fat: 180

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Bahamian-Style Whole Grilled Snapper
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Brazilian Swordfish Kebabs With Coconut Milk
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Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
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Whole Grilled Snapper With South African Spices / Fish Brai
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