Instructions: Clean fish and pat dry with paper towels. Measure the thickness of the fish behind the gills and allow 10 minutes cooking time to the inch.

Place leaves on a cookie sheet, center the fish in the middle of the leaves and salt and pepper the fish. Combine coconut cream, maui onions, and parsley. Pour over the fish. Finish wrapping the leaves around the fish and place in an oven preheated to 350F degrees. Baked for determined cooking time. Remove the fish from the oven and carefully place on a heated platter. Garnish with thin slices of cucumber and tomatoes.

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