Grilled Grape Leaves Stuffed with Sardines
Separate grape leaves and cut off stem with kitchen shears and soak for about 10 minutes in cold water. Rinse grape leaves, drain and pat dry.
Peel shallot and chop very finely.
Rinse fish, pat dry and season with salt and pepper. Rub fish interior cavity with shallot and cumin. Arrange fish side by side in a shallow dish.
Mix olive oil, lemon juice, salt and pepper and brush over fish. Cover and refrigerate for about 30 minutes.
On work surface, place grape leaves with shiny side down and brush with a little marinade and place fish on leaves and roll up carefully. Place on grill with seam side down and cook for about 8 minutes and turn several times and coat with marinade. To serve, arrange packets on plate and pull open packet and serve with lemon wedges.