Recipe provided by Kimi Werner
Watch the full preparation video and dive into this mouthwatering dish!
- Difficulty: Easy
- Serves: 2 to 4 people
- Nutritional Information Per Serving (1 of 4): Calories 638, Total Fat 57 g, Saturated Fat 10 g, Carbohydrates 19 g, Dietary Fiber 3 g, Sugar 9 g, Protein 14 g, Cholesterol 61 mg, Sodium 716 mg
- Total time: 55 minutes
- Preparation: 15 minutes
- Cooking: 40 minutes
Ingredients
- 2 ti leaves or banana leaves
- 1 whole uhu (parrot fish), scored (approximately 5 pounds)
- Salt
- 1 cup mayonnaise
- 1/4 cup prepared pesto
- 4 lap xiong (Chinese sausage), chopped
- 2 cloves garlic, crushed and finely chopped
- 2 large Hamakua mushrooms, diced
- 1 bunch green onions, cut into 2-inch segments, reserve 1/4 cup for garnish
- 1/2 yellow onion, chopped
Instructions
- Fire up your grill and get ready for an irresistible seafood feast.
- Lay a large sheet of aluminum foil on a flat surface. Place one ti leaf over the foil, then set the fish on top. Generously sprinkle salt on both sides for that perfect flavor base.
- In a small bowl, whisk together the mayonnaise and pesto into a creamy, vibrant sauce. Slather it generously over the fish, working it into the scored cuts. Combine the sausage, garlic, mushrooms, green onions, and yellow onion, then pack this savory stuffing into the cuts on both sides of the fish.
- Top with the second ti leaf and wrap everything tightly in foil to create a steamy, flavorful packet.
- Grill for 30 to 40 minutes until tender and aromatic. Unwrap carefully, garnish with reserved green onions, and serve family-style to share the tropical delight.
Note: This recipe was shared by a viewer or guest of the show who may not be a professional chef. It has not been formally tested for home cooking.
