Baked Opakapaka in Phyllo*

6 opakapaka (pink snapper) fillets (6 oz each)
1 oz macadamia liqueur
Pinch white pepper
8 oz taro leaves or fresh spinach, blanched
10 oz apple banana, small diced
5 oz feta cheese, small diced
18 sheets phyllo dough
3 oz macadamia nuts, crushed
1 pt Mango-Pineapple Chutney

Pound out each opakapaka fillet to a 10 × 6-inch rectangle. Brush with macadamia nut liqueur. Season with pepper. Cover fillet with blanched taro leaves, one layer thick. Mix apple banana and feta cheese; place equal amounts down the middle of each fillet. Roll up tightly. Reserve until later.

Lightly coat each layer of phyllo dough with cooking spray and sprinkle lightly with crushed macadamia nuts. Repeat until there are 3 layers, then fold in half (making 6 layers). Place rolled fish in center of phyllo dough and roll up tightly. Trim excess phyllo dough. Bake at 375° for 13 to 14 minutes. Slice into half-inch thick medallions. Serve with Mango-Pineapple Chutney.

Suggestion:

• An ordinary banana may be substituted for the apple banana.