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 350 for 3 hours.
Source: 100 Years of Island Cooking by Hawaiian Electric Company
