A Hawaiian inspired recipe. The title? I just couldn’t help myself!

Some years ago, I spent a week on a boat with some folks, SCUBA diving off the Philippines. A couple of the guys onboard were from Hawaii and one evening, they took over the galley and prepared this with some local fish. Here, I’m using swordfish as I love its meaty texture but feel free to use any fish you like that has some character of its own.

We are also wrapping the fish in some fresh banana leaves here and baking them in the oven but you can grill them, barbecue them or even cook them on the stovetop in the leaves.

No leaves? Foil will suffice very nicely.

Try and chop the capsicum, pineapple & mango to about the same size. The amount for the capsicum and vegetables is just a guide. Feel free to up or lower to your preference.

NOTE: as the tequila isn’t cooked off on the stove, it’s pretty discernible in the final dish. You can always add it at step 3, cook for a minute, then turn the heat off if you prefer a lighter hit.

INGREDIENTS (for 2)

2 swordfish steaks

1 tbsp coconut oil plus extra for greasing

2 shallots, finely chopped

1 clove garlic, minced

1 chilli (optional), finely chopped

half green capsicum

half a red capsicum

2 tbsp  chopped fresh mango

2 tbsp chopped fresh pineapple

juice of 1 lime

1 tbsp tequila

half tsp salt

1 small handful fresh coriander leaves

4 medium sized banana leaves or foil

4 tooth picks for leaves (optional)

METHOD

1. Chop up the capsicum, mango & pineapple to roughly the same small size.

2. Heat the oil in a little frying pan on medium heat and sauté the shallots for a couple of minutes.

3. Add the garlic, chilli & capsicum and continue frying for about a minute then take off the heat.

4. Add the tequila & half the lime juice and stir to mix, then tip the whole lot into a clean bowl.

5. Add the mango, pineapple, salt and half the coriander leaves, mix thoroughly and let the flavours develop for 5 minutes as you get the fish ready.

6. Double up the banana leaves or foil and lightly grease the top layer with some coconut oil.

7. Place a swordfish on each pile.

8. Top each fish equally with the tequila mix.

9. Fold the leaves, sides in first, then top and bottom. At this stage, you can either use a toothpick at either end to secure or just turn the little packets and place them with the folds down, see pic.

10. Place both fish packets on a baking tray and leave to rest for 30 minutes for the flavours to develop and the fish to marinate while you heat the oven up to 180˚C.

11. Wet one of your hands and shake it over the tray to give the packets a light sprinkle.

12. Bake for 15-20 minutes depending on how thick your fish is and how well done you like your fish.

You’ll have a fair amount of cooking liquid, so be careful when you lift the fish off the tray. Don’t burn yourself, don’t spill any of that precious “sauce”.  If you like your fish a little crisp (as I do), open up the packets for the last 5 minutes of cooking time. This will also dry up the liquid.

Serve immediately.