One of Hawaii's greatest culinary treasures is its wealth of seafood—varied, sometimes unfamiliar, and delicious. This is a dressed up version of a basic fish recipe. Ti leaves are considered the Hawaiian foil but may be hard to find; banana leaves or dried bamboo leaves can be substituted.
One of Hawaii's greatest culinary treasures is its wealth of seafood—varied, sometimes unfamiliar, and delicious. This is a dressed up version of a basic fish recipe. Ti leaves are considered the Hawaiian foil but may be hard to find; banana leaves or dried bamboo leaves can be substituted.
One of Hawaii's greatest culinary treasures is its wealth of seafood—varied, sometimes unfamiliar, and delicious. This is a dressed up version of a basic fish recipe. Ti leaves are considered the Hawaiian foil but may be hard to find; banana leaves or dried bamboo leaves can be substituted.
Sprinkle fish with salt. Place fish lengthwise on ti leaf; wrap with additional leaves until covered, securing ends with string or piece of stem. Place wrapped fish on 15 x 10 x 1-inch jellyroll pan. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Place on platter, cut open ti leaves and serve. Note: Onions may be enclosed with fish in ti leaves.
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