FOR THE OUZO-FIG BUTTER
3 oz. (6 Tbs.) unsalted butter,
at room temperature
3 dried figs, stems removed,
finely chopped (about
3 Tbs.), or 2 fresh ripe figs,
stemmed and chopped
1½ Tbs. ouzo
1½ tsp. finely grated lemon zest
1 tsp. finely chopped fresh
thyme
Kosher salt
FOR THE COD
4 5-oz. pieces Alaskan cod loin
Kosher or sea salt and
freshly ground black pepper
16 large jarred grape leaves,
well rinsed with cold water
and patted dry
Olive oil, for grilling
Lemon wedges, for serving
MAKE THE OUZO-FIG BUTTER
In a small bowl, using a silicone
spatula, stir and mash the butter
with the figs, ouzo, zest, thyme,
and ¼ tsp. salt until well blended.
Season to taste with salt.
GRILL THE COD
Season each piece of fish with
salt and pepper, and then use a
small rubber spatula or butter
knife to spread about 1 Tbs. of the
butter on one side of each piece.
Put the grape leaves shiny side
down on a work surface and trim
off the stems. Overlap about
4 leaves to create a rough circle
approximately 8 inches in diam-
eter, with the stem side of each
leaf pointing inward.Put a piece of fish, buttered
side down, in the center of the
circle, and fold the leaves up and
over so the fish is completely
enclosed. Bind the package with
2 pieces of kitchen twine, knot-
ting each piece in the center
where they cross.
Repeat this process until
all the fish is wrapped in grape
leaves. Put the packets on a
baking sheet or in a wide, shal-
low container. Refrigerate the
fish until ready to grill. Place any
remaining ouzo-fig butter in a
small serving dish and set aside at
room temperature.
Prepare a medium (350°F to
375°F) charcoal grill fire. Using a
long-handled spatula, push the
coals to the center of the grill; orlight the center burner on a gas
grill and heat to medium. Brush
the fish packets with olive oil
on both sides. Oil the grill grate
(p. 89). Grill the packets on the
edge of the fire, covered and with
the vents open, turning once,
about 4 minutes on each side,
until the fish reaches 125°F when
tested with a digital thermom-
eter; the grape leaves should be a
little charred. (If any butter leaks
out, you may get a flare-up, so
keep your eye on the packets and
move to a cooler part of the grill
if necessary.) With a fish spatula,
transfer the fish from the grill to
individual serving plates. Serve
with the lemon wedges, and pass
the remaining ouzo-fig butter.alaskan cod grilled in grape leaves with ouzo-fig butter
Try something a little different by wrapping portions of cod in grape leaves. It’s not difficult and makes a delightful surprise at
the table when you cut open the packet to see the steamy white fish inside. The grape leaves get beautifully charred on the grill,
and they taste delicious eaten with the succulent fish and flavorful butter. If you have tender young grape leaves in your garden,
you can use them instead of brined grape leaves from a jar. Fresh leaves just need to be blanched briefly in boiling water and
drained. If fresh figs are available, you can chop up a couple to add to the compound butter instead of the dried figs. Serves 4
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