The state of Hawaii is beautiful and known for its picturesque islands. Not only is the beauty of this place mind-blowing, but it has some very delectable dishes as well. If these beautiful islands seem too far away for you, get their flavor in your home with some of the delicious and mouth-watering recipes given below. Bread Pudding Ingredients

• French Bread, 6 slices (broken up)
• Coconut, ½ cup (flaked)
• Eggs, 2
• Milk, 2 cups
• Pineapple, ½ cup (crushed)
• Pecans, ½ cup (chopped)
• Sugar, 1 cup
• Margarine, ⅛ lb.
• Rum, 2 tbsp. (optional)

Preparation Place the slices of bread in the microwave bowl. You need to mix pineapple along with coconut and pecans in this mixture. Keep it aside. Beat the eggs and sugar together. Place it aside as well. You need to heat the milk and margarine in the microwave on a high temperature. Heat it for about 3½ minutes. Once done, remove this and add some rum. Add the beaten eggs and sugar in the milk mixture. Pour this preparation over the bread. Mix it well. Place it in the microwave and cook for about 4½ minutes on high heat. Let this set for about 5 to 10 minutes. Serve it with your favorite sauce or a scoop of vanilla ice cream. Laulau Ingredients

• Luau Leaves, 30
• Large Ti Leaves, 6
• Chicken Thighs, 6 (boneless)
• Sea Salt, 1½ tsp.
• Butterfish, ¼ lb. (salted and cut it into 6 pieces)
• Pork Chops, 1 lb. (boneless belly pork cut it into 6 pieces)
• Toothpicks

Preparation Wash the luau and ti leaves. Remove the stems and fibrous portions. Then layer around 5 luau leaves and place a single piece of chicken along with pork and butterfish. Sprinkle some salt around and over this. Wrap this so that it forms a bundle. This needs to be placed on the edge of a ti leaf. Wrap this tightly as well. Use the toothpicks or the rubber bands to fasten it further. Now, wrap the remaining bundles as well. Boil some quantity of water in a steamer. Place the Laulau in this steamer and keep it on low heat. Let it simmer for six hours. Serve it hot. Swordfish with Panko and Furikake Ingredients

• Peanut Oil, ¼ cup
• Fresh Swordfish, 1 lb. (in blocks)
• Panko, 1 cup
• Furikake, 1 cup
• Eggs, 2
• Flour, ½ cup
• Garlic Powder, 2 tsp.
• Basil, 1 tsp. (dried)
• Salt and Pepper, to taste

Preparation Season the fish with some salt and pepper. Then, combine the panko along with garlic, furikake, and basil. Mix this combination together. Beat the eggs in a small bowl and keep it aside. Coat the fish with some flour and dip it in the egg mixture. Once you do this, coat it with the furikake mix. Now, heat the peanut oil in a skillet, until it smokes. Cook the fish till the sides turn brown. Leave it rare in the middle portion. Once done, slice and serve it with the Java sambal. Fish with Mayonnaise and Lemon Juice Ingredients

• Fish, 2 lbs. (fillets)
• Juice of Lemon, 1 lemon
• Garlic Salt, 1 tsp.
• Pepper, to taste
• Bread Crumbs, 1 cup
• Mayonnaise, 1 cup
• Onions, ¼ cup (finely chopped)

Preparation Preheat the oven to 425° F. Rinse the fish and place it in a baking dish. You can now squeeze the juice of lemon over it. Sprinkle some garlic salt along with pepper. You need to mix the mayonnaise with onions and spread it on the fish. Sprinkle some amount of breadcrumbs over it. Bake this preparation at 425° F, for a period of 20 to 25 minutes.