Grilled Bass in Grape Leaves w Lemon Vinaigrette

barbara lentz


This fish is so flavorful. I love to experiment with different flavored charcoal so this dish never tastes the same. The flavor of the grape leaves and the smokiness of the charcoal flavors makes the fish melt in your mouth.


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 4
    bass filets cut in half
  • ·
    salt and pepper
  • ·
    about 20 jarred grape leaves
  • 8
    pats butter
  • ·
    fresh thyme sprigs

  • 1
    lemon juice and zest
  • 1 tsp
    fresh thyme leaves
  • ·
    salt and pepper to taste
  • 3 Tbsp
    olive oil

How to Make Grilled Bass in Grape Leaves w Lemon Vinaigrette


  1. Lay out the leaves overlapping them big enough for each piece of fish. Season the fish with salt and pepper. Lay the fish in the middle of the grape leaves. Add the pat of butter and a thyme sprig. Wrap the fish like you would a burrito making sure all fish is enclosed and ends sealed. Tie with butchers twine
  2. Place the wraps over hot coals on grille. Grille the fish for about 15 minutes. Turning them periodically. The grape leaves will char and become crispy. Try to save most of that it tastes great with the fish
  3. While the fish is grilling make the vinaigrette. Place lemon juice and zest in a bowl. stir in the thyme, salt and pepper. Whisk in the olive oil to make a vinaigrette.
  4. Unwrapped each piece of fish. Place some of the charred leaves on a plate. Top with fish and drizzle lemon vinaigrette.

Printable Recipe Card

About Grilled Bass in Grape Leaves w Lemon Vinaigrette

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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