Instructions: If using fresh grape leaves, prepare an ice-water bath. Bring a large pot of water to a boil. Blanch grape leaves, one at a time, in boiling water for 1 minute. Transfer to ice-water bath to stop cooking. Remove, and drain on a clean kitchen towel. If using grape leaves from a jar, rinse and dry leaves before proceeding.

Lay three 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 middle of triangle. Season fish with salt and pepper and place on top of herbs. Lay 2 lemon slices over fish. Fold leaves up and over the fish as you would an envelope, enclosing the fish in a neat packet. Repeat with remaining grape leaves, herbs, and fish.

Bring 2 inches of water to a boil in a large straight-sided skillet fitted with a bamboo steamer. Place fish in steamer, cover, and steam until fish is firm to the touch, 5 to 6 minutes. Serve immediately.

This recipe yields 4 servings.

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