Look for Hawai’i-grown tatsoi, arugula, spinach, cherry tomatoes, limes and herbs in supermarkets and HFBF farmers’ markets.
For each serving:
4 to 6 ounces fresh fish such as mahi mahi, monchong, ‘opakapaka or onaga
Salt and pepper to taste
1/2 cup tatsoi, arugula or spinach
2 tablespoons soybeans, cooked and removed from pods
4 cherry tomatoes, cut in half
1 teaspoon capers
4 to 6 kalamata olives, pitted and cut in half
2 basil leaves, cut into thin strips
1 thin slice of lime
1 tablespoon olive oil
Preheat oven to 400°.
Fold a 15×15-inch piece of parchment paper in half. Starting at one end, cut parchment into a half heart shape, using the full width of the paper.
Lay the heart-shaped paper on a flat surface. Place tatsoi or other vegetable in the center of parchment, near the fold. Season fish on both sides with salt and pepper. Place fish on top of tatsoi. Note the thickness of the fish.
Sprinkle soybeans, tomatoes, capers, olives and basil over the fish. Top with a slice of lime and drizzle with olive oil. Fold parchment over fish. Starting at the crease of the heart, fold and crimp parchment onto itself to seal, working around the contents and down to the point. When you reach the point, twist the remaining parchment. The packet should be well sealed, with some air space around the fish.
Place the fish packet on a baking sheet. (At this point you can refrigerate the packet for an hour; bring back to room temperature before cooking.) Place in oven for 6 to 8 minutes, depending on the thickness of the fish (8 minutes for a 1-inch-thick piece). Remove from oven, cut open parchment and serve immediately.