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
-
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.
-
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.
