Grilled Fish in Vine Leaves with Sweet and Sour Chilli Dipping Sauce

Almost any kind of firm, white fish will do for these kebabs. The fish is first marinated in chermoula and 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 piquant, sweet and sour dipping sauce complements these crisp parcels perfectly.