Preparation:
Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces.
In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves.
Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350F for 3 hours.
Source: 100 Years of Island Cooking by Hawaiian Electric Company |
