Serves: 4
Total Calories: 651

FOR THE AIOLI:
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 teaspoon grated lemon zest
1 teaspoon Dijon style mustard

FOR THE FISH CAKES:
1/2 pound fresh salmon steaks or fillets
1/2 pound fresh halibut steak or fillets
1/2 cup bread crumbs
3 green onions, (white part only), finely chopped
2 tablespoons mayonnaise
1 tablespoon finely chopped Italian parsley
1 teaspoon Dijon style mustard
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

8 to 10 grape leaves
extra-virgin olive oil

TO MAKE THE AÏOLI: In a small bowl whisk together the aïoli ingredients. Cover with plastic wrap and refrigerate until a few minutes before serving.

TO MAKE THE FISH CAKES: Cut the fish fillets into 1/4-inch dice. Place in a medium bowl and add the rest of the fish cake ingredients. Gently mix with a fork, then refrigerate for 1 hour for easier handling. Remove from the refrigerator and shape into four cakes, about 31/2 inches in diameter each.

Place a large grape leaf, shiny side down, on a plate. Position a fish cake in the center of the leaf and fold the leaf up around it. Place a second grape leaf on top and fold the edges down to enclose the cake. (If the grape leaves are small, a third leaf may be needed.) Wrap the remaining cakes the same way. Lightly oil the packets.

Grill the packets over Direct Medium heat until the grape leaves are well marked and the fish cakes are firm to the touch, about 10 minutes, turning once halfway through grilling time. Before serving, cut an X in the top leaf of each packet and turn back the edges. The grape leaves are edible, if desired. Serve warm with the aïoli.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 651
Calories from Fat: 411

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