Halibut Wrapped in Grape Leaves
1 1-pound jar grape leaves, drained
4 cooked halibut fillets (or four 6-ounce fillets, raw)
1 2-inch piece fresh ginger, peeled and thinly sliced
1 onion, thinly sliced
2 serrano chilies, thinly sliced crosswise
1/2 teaspoon kosher salt
3/4 cup coconut milk
2 cups instant brown rice
Green Bean and Cucumber Salad
Heat oven to 400° F. Lay out four 12-by-12-inch sheets of aluminum foil. Place 1 large grape leaf in the center of each piece of foil and top each with 1 halibut fillet. Arrange some of the ginger, onion, and chilies on top of each fillet. Season with salt. Spoon 3 tablespoons of coconut milk over each fillet, then wrap with the grape leaf. Place another grape leaf on top, tucking in the sides, to form a packet around the fish. Wrap loosely with the foil and seal. Bake for 15 minutes (If starting with raw fish, bake for 20 to 25 minutes).
Meanwhile, cook the rice according to the package directions. Remove the fish packets from the foil and serve with the rice and Green Bean and Cucumber Salad.
Yield: Serves 4
STUFFED GRAPE LEAVES
3 lbs. onions, about 10 c.
1 c. olive oil
1 c. long grain rice
2 tbsp. minced parsley
1/4 c. minced dill
1 tbsp. sugar
1-2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground allspice
1 tomato, peeled and finely chopped (optional)
1 tbsp. tomato paste
2 1/4 c. water
Juice of 1/2 lemon
1 jar grape leaves (12 oz.)
GARNISH:
Parsley
Lemon wedges
In large skillet, saute onions in oil over medium heat 15-20 minutes. Stir until begins to wilt, then add ingredients up to allspice. Combine tomatoes and tomato paste with 1/2 cup water and add to skillet. Blend carefully. Lower flame, cover and cook 15 minutes more. Cool 10 minutes, then add lemon juice and stir.
Spread grape leaf shiny side down with stem end at bottom. Place spoonful of stuffing in center. Fold over both sides and roll from bottom to top of the leaf. It will resemble a small sausage. Continue until done.
Line bottom of wide 6 quart saucepan with extra leaves, dill and parsley sprigs. Arrange wrapped leaves, seam side down, in alternating row. Place a few leaves on top and a small inverted dish. Pour in remaining water. Bring to boil, then simmer, covered, for one hour. Cool 1 hour before removing plate. Then refrigerate. Serve cold or at room temperature. Yields: approximately 75 stuffed leaves.
Stuffed Grape Leaves
½ Pound jar grape leaves, washed thoroughly from brine and drained
1 Cup long grain rice
½ Cup pine nuts
1 Onion, finely chopped
¼ Cup parsley, chopped
2 Tablespoons dried dill or 3 tablespoons fresh dill
3 Cloves garlic, slivered
¼ Cup olive oil
½ Cup water
¼ Cup fresh lemon juice
Salt and pepper
Process
1
Wash leaves under hot water. Soak them for 20 minutes and wash them again, separating them to make sure all saltiness has been removed.
2
Parboil rice by allowing it to sit in boiling water for five minutes; rinse and drain thoroughly.
3
Combine and thoroughly blend rice, pine nuts , onion, parsley, dill, salt & pepper.
4
Cut off stem from ends of each leaf. Place shiny side down. Spoon 1-2 tablespoons of the mixture on wide end, fold up, fold both sides in and roll up jelly-roll style.
5
Line rolls very tightly side by side, seam side down, in saucepan. Place several garlic slivers in between the layers.
6
Add olive oil, lemon juice, water and bring to boil. Place a small heavy plate over the leaves, lower heat, as far as possible, cover pan and simmer very gently until leaves are tender for about 1½ to 2 hours. Every thirty minutes check on water level, adding ¼ cup at a time if needed.
7
Cool leaves before transferring to serving platter. Decorate with lemon wedges.
Makes 40-45 leaves
Stuffed Grape Leaves (Greek Dolmades)
1 (16-ounce) jar grape leaves, drained and rinsed*
Rice Stuffing (see recipe below)
2 cups hot water
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Lemon Wedges
Yogurt Cucumber Sauce (see recipe below)
* To use fresh grape leaves: Grape leaves are best picked from grape vines in the Spring, while they are still tender. Select young whole, medium leaves. NOTE: Be sure and pick them before the first spray as most sprays are toxic. About 1 1/2 pounds of fresh leaves are the same as one jar of preserved leaves. Blanch fresh grape leaves until they are soft (the time will depend on the leaves - fresh ones will only take a minute) They can be washed and frozen between layers of waxed paper or plastic wrap and will keep for a year.
To prepare the grape leaves, bring 2 quarts water to a boil. Unroll the grape leaves. The leaves are fragile, and they may be packed with overlapping folds, making it fairly tough to isolate them. Place the leaves in the boiling water for 2 to 3 minutes to soften the leaves and rid them of the brine (this makes the leaves easier to handle and roll). NOTE: Don't throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.
Using a slotted spoon, remove the leaves from the water and lay on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside.
Preheat oven to 350 degrees F. Prepare Rice Stuffing.
To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.
Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape. Fold the stem end pf the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick). Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining grape leaves and filling.
Line the bottom of a large heavy oven-proof dish or pan with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves). Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don't cramp the rolls together as they won't cook well - also don't leave too much space between them as they will unravel.
When the bottom is completely covered, place the remaining grape leaves over the top. Pour the 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover the baking dish with a lid. On the stovetop, over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot - some of the leaves may have tiny black specks, or maybe completely black - this is ok). Remove from oven.
Transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Yogurt Cucumber Sauce.
NOTE: They keep about a week in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all to keep from drying out. For longer storage, the stuffed grape leaves rolls may also be frozen before cooking.
Rice Stuffing:
3 tablespoons currants
2 tablespoons extra-virgin olive oil
3 tablespoons raw pine nuts
1/2 cup onion, finely chopped
1 cup long-grain white rice
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
2 cups hot water
Juice of 1 lemon
2 tablespoons finely chopped fresh dillweed or fresh mint leaves
2 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground pepper to taste
Soak currants in warm water for approximately 15 to 20 minutes; drain and set aside.
To make the stuffing, heat the olive oil in a medium saucepan over medium heat. Add pine nuts; stir and cook the pine nuts for about 2 minutes or until they are golden brown. Add currants, onion, white rice, sugar, cinnamon, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed. Remove from heat and stir in the lemon juice, dill weed, and parsley. Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the grape leaves.
Yogurt-Cucumber Sauce:
1 cup plain yogurt
1/2 cup sour cream
1/3 cup diced cucumber
3/4 teaspoon dried dillweed
In a bowl, combine yogurt, sour cream, cucumber, and dillweed. Allow flavors to blend in the refrigerator 2 to 3 hours before serving.
Now it sure is funny that I never noticed them before, but I am still discovering alot about our new home and I guess I just overlooked them before now! 
