In the Mediterranean, particularly in Greece, grape leaves are traditionally wrapped around small fish such as red mullet and grilled over a wood fire. The leaves help keep the fish moist, hold it together and add distinctive flavor. Here we've adapted that idea to trout, because red mullet and other smaller fish aren't easy to find in this country. You can also make this recipe with one large fish, 2 to 2 1/2 pounds, rather than two small fish. If you like, omit the rice stuffing and simply fill the fish cavity with lemon slices instead. From Simply Seafood.