Grouper Baked in Grape Leaves

Makes 4 servings
Prep time: about 45 minutes
The feta cheese is a tasty addition and a pretty garnish, but it's not necessary. When it comes to choosing fish, a thick, super-fresh fillet of mahimahi, grouper, amberjack, or snapper would be ideal.

Couscous and Red Pepper Garnish

1/2 cup couscous
2 red bell peppers
Grated zest of 2 lemons and 1 orange
1 tablespoon chopped cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped parsley
2 scallions, thinly sliced
1 garlic clove, minced
1 tablespoon olive oil
Salt and pepper

Preheat the oven to 375°F.

Place the couscous in a large bowl and pour 1/2 cup of boiling water over it. Cover and set aside for about 5 minutes. Then stir the grains, breaking up any lumps with your fingers. Char the peppers (see Roasting Peppers and Chilies, above) and peel, seed, and cut them into large triangles. Set them aside for garnish, and finely chop any scrap pieces that are left. Add the scraps to the couscous with the lemon and orange zest, cilantro, mint, parsley, scallions, garlic, and olive oil. Season to taste with salt and pepper.

Grouper

1 (16-ounce) jar grape leaves
4 (5-ounce) fillets of grouper, cut 3/4-inch thick
Salt and pepper
Cooked Couscous
1/2 cup dry white wine
1 bay leaf
Juice of 2 lemons and 1 orange
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped shallots
1/4 cup pitted Kalamata olives, quartered lengthwise
1/4 cup pitted green olives
Red Pepper Garnish
2 teaspoons chopped fresh rosemary
2 ounces crumbled feta cheese, for garnish

Blanch 8 grape leaves in simmering water for about 3 minutes. Remove and drain. Cut off the stem ends.

Season the fish with salt and pepper. Place two overlapping grape leaves (dull sides facing up), in front of you, and top with a few spoons of Couscous mixture. Center one fillet bottom-side-up on the couscous, then fold first the sides, then the top and bottom of the grape leaves over the fish to enclose it like a package. Place the "package" seam-side down in a roasting pan with a lid. Repeat with remaining fillets, brush each wrapped fish with olive oil, and pour wine and 1/2 cup water over the fish. Add the bay leaf, cover, and bake 15-17 minutes, basting from time to time. While the fish is baking, place the reserved lemon and orange juice in a small saucepan with the vinegar. Bring to a boil and cook until reduced to 3 tablespoons of liquid. Pour into a small bowl and whisk in the 1/3 cup olive oil, shallots, and olives, and season to taste. Place the fish on a platter or individual plates. Sauce with the vinaigrette, and garnish with the Red Pepper Garnish, rosemary, and feta cheese.