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Snapper with Sausage

Feel free to substitute any firm white-fish, such as cod or rockfish, for the snapper in this grilled main dish.

3.0 by 2 people
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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 20 mins

Snapper with Sausage



  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.

Nutrition Facts (Snapper with Sausage)

    Per serving:
  • 634 kcal cal.,
  • 33 g fat
  • (9 g sat. fat,
  • 4 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 95 mg chol.,
  • 1176 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 16 g sugar,
  • 47 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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