Snapper With Pepperoni
4 6-ounce 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
Thaw fish, if frozen. 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 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.
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.