the last luau

Alternate title could be: how to create a gourmet local meal with a hibachi, hotplate and a toaster oven.
Our Hawaiian holiday is coming to an end, but there is time for one last luau of local foods. They have the most interesting assortment of sweet potatoes we have ever seen. Last night we dined on grilled shutome (Hawaiian Swordfish), roasted purple sweet potato slices, steamed corn and fresh coleslaw.

Gluten-Free Grilled Shutome

1 - 2 Shutome or other dense fish steaks about 1 inch thick
2 Tbsp olive oil
2 Tbsp fresh squeezed lemon juice (save a little rind)
2 Tbsp white wine
2 tsp GF soya sauce
2 garlic cloves, minced
2 tsp grated ginger
1 tsp grated lemon rind
pepper to taste
In a glass bowl, mix marinade and soak fish steaks for at least 1/2 hour. Drain the fish and sear on the bbq (or broil) for about 3 minutes a side until just cooked.
We had this with the recipes below:

Roasted Sweet Potato Slices

1 - 2 sweet potatoes, sliced
1/4 onion, sliced
salt & pepper
Butter a big square of aluminum foil, slice onto it a sweet potato & onion. Sprinkle with salt & pepper and dot with more butter. Seal up the foil pouch and bake at 450F or bbq until the veggies are soft. Takes way longer than you can wait, but cooking time varies on how thick the slices are, from 1/2 hour to an hour. You can see from the photo above how deep the colour is on these local sweet potatoes. The taste was amazing too.

Garlic Corn

6 cobs of fresh fresh fresh corn (my dad always says you should start the water boiling while picking the corn)
1 clove garlic, just crushed
1 tsp salt
Boil enough water to just cover the corn. Add salt, garlic and corn. When the water returns to a boil, count a couple minutes and take the corn out. Butter and serve.


  1. Glad you told us what Shutome is as I did not want to ask a dumb question....OK where the heck do you find it?

  2. Hi Julie! we have been in Hawaii for two weeks for my son, Roger's wedding, so cooking local has an entirely different twist. You can definitely do this same recipe with halibut on the west coast or just about any dense white fish.