Bluefish With Grape Leaves

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6 brined grape leaves, rinsed and stemmed

Two 6-ounce skinless bluefish fillets

Salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 garlic clove, mashed to a paste

1 anchovy fillet, mashed

1 tablespoon chopped chives

1 tablespoon chopped parsley

2/3 cup red seedless grapes, halved

1/2 small red onion, thinly sliced

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