Flounder in Grape Leaves

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes, plus time to heat the grill

• 4 medium tomatoes or tomatillos
• 2 small garlic cloves, minced
• 1 tablespoon plus 1 teaspoon capers, drained and chopped
• 1/4 cup olive oil, plus more for the grape leaves
• Salt and freshly ground black pepper
• 4 (6- to 8-ounce) flounder fillets
• 8 to 12 large grape or fig leaves, stems removed

Procedures

1. 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 1/4 cup of olive oil. Season with salt and pepper.
   
2. 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.