How to make it

  • In a small bowl combine olive oil, paprika, salt, cardamom, and pepper; set aside.
  • 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.
  • Rinse fish; pat dry. Top sweet potatoes with a fish fillet, tucking under thin edges of fillets.. Top fish with pineapple and pepperoni. Drizzle with oil . 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.
  • For gas grill, preheat. Reduce heat to medium. Place packets on grill rack. Cover and grill for 20-25 minutes or until fish flakes easily when tested with a fork and potatoes are tender.
  • To serve, carefully open packets. Transfer mixture with juices to 4 shallow bowls. Sprinkle with cilantro.
  • Source-- The New York Times

People Who Like This Dish 2
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  • dee 11 years ago
    OK, I got the recipe printed out and will try it with the Hake... Will let you know how it turns out when we make it. Thanks for the interesting recipe.
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  • frankieanne 11 years ago
    What an unusual combination of ingredients. Looks interesting!
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  • zena824 11 years ago
    This sounds kind of dish....
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  • darbar 11 years ago
    Yum! sounds good!
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