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- 4 6 ounces fresh or frozen, skinless red snapper fillets, 1/2- to 3/4-inch thick
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika or paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds sweet potatoes (3 medium), peeled and thinly sliced (4 cups)
- 1/2 of a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (2 cups) or one 20-oz. can pineapple chunks (juice pack), drained
- 6 ounces pepperoni, diced (1-3/4 cups)
- 2 tablespoons snipped fresh cilantro
1. Thaw fish, if frozen. In a small bowl combine olive oil, paprika, salt, cardamom, and pepper; set aside.
2. Cut four 18x12-inch pieces of heavy foil. fold in half to make 18x12-inch rectangles. Arrange 1 cup sweet potato slices in the center of each piece of foil.
3. Rinse fish; pat dry. Top sweet potatoes with a fish fillet, tucking under any thin edges of fillets. Top fish with pineapple and pepperoni. Drizzle with oil mixture. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose mixture, leaving space for steam to build.
4. For a charcoal grill, place packets on the rack of an uncovered grill directly over medium coals. Grill for 20 to 25 minutes or until fish flakes easily when tested with a fork and potatoes are tender (do not turn packets). (For a gas grill, preheat grill. Reduce heat to medium. Place packets on grill rack. Cover and grill as above.) To serve, carefully open packets. Transfer mixture with juices to 4 shallow bowls. Sprinkle with cilantro. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 634,
- Fat, total (g) 33,
- chol. (mg) 95,
- sat. fat (g) 9,
- carb. (g) 37,
- Monosaturated fat (g) 17,
- Polyunsaturated fat (g) 4,
- fiber (g) 4,
- sugar (g) 16,
- pro. (g) 47,
- vit. A (IU) 18464,
- vit. C (mg) 27,
- sodium (mg) 1176,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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