Snapper With Sausage
From pudgy47 17 years ago
- 20 minutes to make
- Serves 4
Any firm white fish , can be substituted for the snapper. Cod or Rockfish
Ingredients
- 4 6 ounces fresh, skinless red snapper fillets, 1/2- to 3/4- inch thick shopping list
- 3 Tbs. olive oil shopping list
- 1 tsp. smoked paprika shopping list
- 1/4 tps. salt shopping list
- 1/4 tps. groung cardamom shopping list
- 1/4 tps. groung black pepper shopping list
- 1-1/4 pounds sweet potatoes (3 medium), pelled and thinly sliced (4 cups) shopping list
- 1 20 oz. can pineapple chunks (juice pack), drained shopping list
- 6 ounces pepperoni, diced (1-3/4 cups) shopping list
- 2 Tbs. snippped fresh cilantro shopping list
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
- bonzaichef Rochester, Kent., GB
- pudgy47 Las Vegas, NV
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