Name: Grilled Fish in Vine Leaves with Green Zchug
Yield: Serves Four
Ingredients: 4–5 large white fish fillets, skinned, such as haddock, ling or monkfish; 10 ml/2 tsp cumin; 2.5 ml/½ tsp turmeric; seeds of 3–5 cardamom pods; 2–3 garlic cloves, chopped; 1 small bunch mint, finely chopped; 1 fresh red chilli, finely chopped; 6 cloves garlic, finely chopped; small bunch of fresh coriander (cilantro), finely chopped; 60 ml/4 tbsp olive oil; 1 fresh green chilli, finely chopped; 1 small bunch coriander (cilantro) leaves, finely chopped; 2.5 ml/½ tsp dried ginger; 30 ml/2 tbsp olive oil; 5–10 ml/1–2 tsp ground cumin; salt to taste; pinch of sugar; juice of ½ lemon or lime; juice of 1 lemon; about 30 preserved vine leaves; salt

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Almost any kind of firm, white fish will do for these kebabs. The fish is first marinated in a spicy mixture, then wrapped in vine leaves to seal in the flavours. The vine-leaf parcel becomes crisp when cooked to contrast with its succulent, aromatic contents. The green, fragrant, hot-spiced zchug is delicious alongside.

Ingredients

small bunch of fresh coriander (cilantro), finely chopped
2–3 garlic cloves, chopped
5–10 ml/<

Method

Combine the coriander, garlic, cumin, olive oil, lemon and salt. Set aside.
Rinse the vine leaves in a bowl, then soak them in cold water. Remove any bones from the fish and cut each fillet into about eight bitesize pieces. Coat the pieces of fish in the coriander-garlic mixture, cover and chill for 1 hour.
Meanwhile, prepare the green zchug. Combine

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Grilled Fish in Vine Leaves with Green Zchug

Ingredients

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