Wood-Fired Fish Wraps (Hawaiian Lau Lau Style) | Arteflame

Introduction

There is nothing quite like peeling back charred, smoky Ti leaves to reveal a steaming parcel of succulent fish and tender greens. The aroma alone transports you straight to the islands—earthy, salty, and sweet. This dish captures the magic of a Hawaiian luau, where time slows down and food connects us to the land. It’s the perfect escape for a backyard cookout, bringing that "Aloha spirit" to your table without needing a plane ticket.

Island Magic on the Grill

I adore this recipe because it bridges the gap between traditional technique and modern grilling. By using the Arteflame’s flat-top, you get the best of both worlds: the gentle steam that makes the butterfish impossibly moist, and that distinct, wood-fired kiss of smoke on the wrapper. It’s a healthy, low-carb meal that feels incredibly indulgent thanks to the rich, savory depth of the steamed greens.

Tips for Success

• Prep the leaves: Make sure to remove the stiff ribs from the Ti leaves or blanch them briefly so they are pliable enough to fold without snapping.
• Watch the heat: Treat this like a slow roast. Keep the bundles in the medium-heat zone of your grill to steam the fish gently without burning the outer leaves to ash.

Simple Swaps

If you can’t find authentic Taro leaves, don't worry! Fresh spinach creates a delicious, silky filling that mimics the texture perfectly. You can also swap the rich butterfish for salmon belly or even chicken thighs if you prefer turf over surf.

Ingredients

The Filling

• 1 lb Butterfish (Black Cod), Sablefish, or fat-rich white fish cut into 4 chunks
• 1 lb Pork shoulder or Pork belly, cubed (optional, for traditional surf and turf style)
• 1 tbsp Hawaiian Alaea Sea Salt (or coarse sea salt)

The Wrappers

• 8 to 12 Large Ti Leaves (de-boned/stems removed)
• 1 lb Fresh Taro Leaves (Luau leaves) or 1 lb fresh spinach if taro is unavailable
• Kitchen twine or aluminum foil (for securing the wraps)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by lighting your Arteflame grill. Aim for a medium heat on the flat cooktop surface. Because Lau Lau needs time to steam inside the leaves, you want to utilize the cooler zones of the cooktop rather than the direct center fire.
2. Wipe the cooktop down with a very light coating of high-heat oil to ensure the leaves don't stick or burn instantly upon contact.

Step 2: Prepare the Leaves

1. Wash all leaves thoroughly. For the Ti leaves, remove the stiff center rib (bone) from the back of the leaf to make them pliable without tearing.
2. If using real Taro leaves, it is crucial to wash them well; if you cannot find Taro leaves, fresh spinach is a widely accepted and delicious substitute that requires less cooking time.

Step 3: Assemble the Lau Lau

1. Place two Ti leaves in a "X" shape on a clean surface. Place a generous handful of Taro leaves (or spinach) in the center of the X.
2. Place a piece of fish (and pork if using) on top of the greens. Season generously with the Hawaiian sea salt.
3. Place another handful of greens on top of the meat, sandwiching the fish.

Step 4: Wrap and Secure

1. Fold the Ti leaves up and over the filling, pulling them tight to create a dense, square bundle. The goal is to seal the moisture inside.
2. Secure the bundle with kitchen twine. Alternatively, for easier grilling, you can wrap the leaf bundle in a secondary layer of aluminum foil, though grilling the leaves directly imparts better flavor.

Step 5: Grill to Perfection

1. Place the bundles on the flat top griddle of the Arteflame. If using foil, you can place them closer to the center; if using just leaves, keep them in the mid-temp zone.
2. Grill for approximately 20-30 minutes, turning occasionally. The outer Ti leaves will char and darken—this is normal. The steam generated inside cooks the fish and greens.
3. Remove from heat, cut the twine, peel back the inedible Ti leaves, and enjoy the steamed filling and edible Taro/spinach greens inside.

Tips

Cooking with leaves requires a bit of preparation to ensure success. The most critical tip when working with Ti leaves is to make them pliable. Traditionally, the rib is removed, but you can also blanch them quickly in hot water or run them over the open flame for a few seconds to soften them before wrapping. This prevents the leaves from snapping when you fold them over the fish. Furthermore, if you are using authentic Taro leaves, they must be cooked thoroughly. Uncooked taro leaves contain calcium oxalate crystals which can cause an itchy throat. Grilling them for the full 25-30 minutes usually does the trick, but if you are in a rush, sticking to spinach is a safer, equally delicious bet.

Regarding heat management on the Arteflame, treat these wraps like a slow roast. You are essentially creating a pressure cooker inside the leaves. Do not rush the process with high heat, or the outer leaves will turn to ash before the fish is buttery and tender. Keep them on the moderate zone of the plancha and rotate every 5-7 minutes for even steaming.

Variations

While the classic butterfish and pork combination is the gold standard for Lau Lau, the concept of steaming food inside leaves is incredibly versatile. You can adapt this recipe to fit various dietary needs or flavor profiles without losing the island vibe. Here are a few ways to mix it up on your grill:

• Chicken Lau Lau: Swap the fish and pork for boneless, skinless chicken thighs seasoned with soy sauce and ginger.
• Vegetarian Lau Lau: Use chunks of sweet potato (Uala) and carrots mixed with the taro leaves or spinach.
• Spicy Kick: Add a dash of chili pepper water or fresh chili slices inside the wrap before sealing.
• Coconut Richness: Drizzle a tablespoon of coconut cream over the fish before closing the leaves for a rich, curry-like consistency.
• Salmon Twist: Use fatty salmon belly instead of butterfish for a rich, omega-3 packed version.

Best pairings

A Hawaiian Lau Lau is rarely eaten in isolation; it is usually the star of a "plate lunch" surrounded by comforting sides that balance the saltiness of the fish. To create a full feast that honors the origins of the dish, you need starch and creaminess. The most iconic pairing is a scoop of sticky white rice (short-grain is best) and a generous serving of Hawaiian macaroni salad. The cool, creamy mayo of the salad cuts through the savory richness of the Lau Lau perfectly.

If you want to go fully traditional, serve with a side of Poi (fermented taro paste) and Lomi Lomi Salmon (a tomato and salted salmon salad). For drinks, nothing beats the tropical refreshment of an icy Mai Tai, a POG (Passion fruit-Orange-Guava) juice, or a crisp lager to wash down the smoky flavors. These sides turn a simple grilled packet into a celebratory meal.

Conclusion

Grilling Hawaiian Lau Lau on the Arteflame is more than just a cooking method; it is an experience that slows down time and brings people together. The process of preparing the leaves, assembling the packets, and watching them steam on the open fire connects you to the primal joy of outdoor cooking. The result is a dish that is deeply savory, incredibly moist, and infused with the subtle, earthy aroma of the leaves and the grill.

By swapping the underground oven for the versatile flat-top grill, you make this exotic delicacy accessible for any weekend cookout. Whether you stick to the traditional butterfish or experiment with chicken and veggies, the technique remains a showstopper. So, gather your friends, pour some tropical drinks, and enjoy the taste of Aloha right in your own backyard.