Ingredients
12 grape leaves, rinsed in water
1/2 cup coarsely chopped fresh mint
1 tablespoon freshly chopped oregano
1 pound halibut, cut in 4 pieces
Kosher salt and freshly ground black pepper
1 lemon, very thinly sliced
Preparation
Lay 3 grape leaves on the counter with the stem ends intersecting to form a triangle. Sprinkle one quarter of the mint and one quarter of the oregano in the middle of the triangle. Season the fish with salt and pepperand lay on top of the herbs. Lay 2 lemon slices on top of the fish and fold the grape leaves as you would an envelope. Repeat with the remaining fish.
Set the fish in the steamer basket and steam 5 to 7 minutes, until the fish is firm to the touch.
