Grilled Sardines in Grape Leaves
Separate grape leaves, remove tough stems and soak in cold water, about 10 minutes. Then rinse, drain and pat dry.
Peel and finely chop shallot.
Rinse fish, pat dry and season with salt and pepper. Sprinkle fish cavities with scallions and cumin. Place fish in a shallow dish.
Mix olive oil with lemon juice and season with salt and pepper. Brush mixture onto fish. Cover and refrigerate about 30 minutes.
Spread grape leaves on a work surface, shiny side down. Brush leaves with a little marinade and top each leaf with a fish. Gently roll leaves up. Place on the grill, seam side down, and grill, turning several times and brushing with marinade, about 8 minutes. To serve, open leaves and serve with lemon wedges.