Grilled Fish Wrapped in Grape Leaves with Cherry Tomatoes

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Skill Level
Preparation Time 25 minutes Total Time 35 minutes
Servings 4 Cost Per Serving $3.50
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454g (1lb)Fish (Choose your favorite: Salmon, Trout, Char)
8Brined Grape Leaves
1 tspLemon zest
1 cloveGarlic, minced
1 tspDried Oregano
1 tbspExtra Virgin Olive Oil
Cherry Tomato Salad Ingredients
1 1/2 cupsCherry Tomatoes, halved
1/4 cupKalamata Olives, roughly chopped
1/2 cupRed Onion, roughly chopped
1/2 cupFresh Basil Leaves
1 tbspRed Wine Vinegar
1 tbspOlive Oil
1/2 tspSea Salt


  1. Slice your fish filet into 1 inch strips.
  2. Mix your lemon zest, garlic, oregano and olive oil in a little dish. Rub all over your fish to season. Add a pinch of salt.
  3. Rinse the grape leaves and pat dry.
  4. Add one strip of fish to one grape leaf. Fold in the ends and roll to completely wrap the fish. Continue with the remaining strips of fish.
  5. Over a medium high grill, cook your fish grape leave parcels. Grill about 2 minutes per side.
  6. Combine the tomato salad ingredients together and plate with the grilled fish parcels.


  • Choose leaner cuts of meat, poultry or fish. This will help reduce cancer causing chemicals that develop when smoke is created by burning fat from cooking meat, poultry and fish at high temperatures: 
  • Tip 1: Cook fish away from the flame by using a cedar plank or wrap in grape vine leaves. You can also flip frequently to avoid charring or burning.
  • Tip 2: Trim fat to reduce flame flare up and choose smaller pieces of meat
  • Tip 3: Have a spray bottle of water nearby to spray down any flare ups.