Grilled Fish in Vine Leaves with Green Zchug

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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

  1. Combine the coriander, garlic, cumin, olive oil, lemon and salt. Set aside.
  2. 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.
  3. Meanwhile, prepare the green zchug. Combine