Ingredients

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
Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • 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.
    Was this review helpful? Yes Flag
  • frankieanne 11 years ago
    What an unusual combination of ingredients. Looks interesting!
    Was this review helpful? Yes Flag
  • zena824 11 years ago
    This sounds yummy.....my kind of dish....
    Was this review helpful? Yes Flag
  • darbar 11 years ago
    Yum! sounds good!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes