- 4 medium tomatoes or tomatillos
- 2 small garlic cloves, minced
- 1 Tbsp. plus 1 tsp. capers, drained and chopped
- 1/4 cup cup olive oil, plus more for the grape leaves
- Salt and freshly ground black pepper
- 4 (6–8 ounce) flounder fillets
- 8 to 12 large grape or fig leaves, stems removed
Note: Fig leaves will work just as well as grape leaves, but grape leaves can be found in the wild. Of course, if you don't feel like going grape-leaf picking, you can often find them in Middle Eastern or Greek markets.
Light a grill. Grill the tomatoes over a hot fire, turning until charred all over. Let the tomatoes cool, then core and finely chop them. Put them in a medium bowl and stir in the garlic, capers and the 1/4 cup of olive oil. Season with salt and pepper.
Season the flounder with salt and pepper. Spread the tomato mixture over the fillets and wrap each one in 2 large leaves, enclosing the tomato mixture. Rub the leaves generously with olive oil. Grill the flounder over a medium-hot fire until the leaves are crisp and the flounder just cooked, about 3 minutes on the first side and 2 minutes on the second side. Serve right away.
From The Catch: Sea-to-Table Recipes, Stories & Secrets (Clarkson Potter) by Ben Sargent with Peter Kaminsky.
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