Kaʻū Kaukau: Creamy Kalo Mahi-Mahi

By Tim DeLozier

Ingredients:

• 1.5 lb fresh mahi-mahi fillets, cut into 5–6 portions

• 2 tbsp olive oil

• 3 cups fresh taro leaf, rinsed and chopped

• ½ small onion, finely chopped

• 3 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup grated Parmesan

• 1 cup shredded mozzarella (for sauce)

• ¼ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 1 tsp lemon juice

• 1 cup shredded mozzarella (for the top)

• ¼ cup toasted chopped macadamia nuts

Directions: Preheat oven to 350°F. Lightly oil a rectangular baking dish.

In a large skillet or wok, heat olive oil over medium heat. Add taro leaf, onion, and ½ cup water. Cook until taro leaf is completely wilted and soft. Stir often and add more water in ¼ cup increments as necessary to prevent the leaf from burning. Taste test to confirm no itchy mouth (make sure all calcium oxalate crystals are broken down before next steps).

Stir in minced garlic. Pour in cream and stir in Parmesan, red pepper flakes, salt, and pepper. Let it thicken slightly, then stir in 1 cup mozzarella until melted, smooth and creamy.

Spread the creamed kalo mixture evenly in the baking dish. Place the raw mahi-mahi fillets on top. Drizzle lemon juice over the fish. Sprinkle with 1 cup mozzarella and chopped toasted macadamia nuts.

Cover with aluminum foil. Bake for 18 to 20 minutes, or until mahi-mahi flakes easily. Remove aluminum foil for the last 4 to 5 minutes of baking so the top becomes golden and bubbly.

Serve over steamed rice. So ʻono — enjoy!