Local chefs will share their culinary skills with home cooks this weekend at the 15th Annual Made in Hawaii Festival.

Iron chef Masaharu Morimoto, whose Morimoto Waikiki is new to the isles, and Chai Chaowasaree, Elmer Guzman and Marc Anthony Frieberg are included in the lineup.

The demonstrations encourage use of locally grown and produced food.

The festival will include more than 450 exhibitors showcasing Hawaii-made clothing, jewelry, books, crafts, artwork, beauty products, food and produce.

Entertainment includes Cyril Pahinui, Melveen Leed, Jerry Santos, Maunalua, Frank DeLima, Eddie Kamae and Makana.

The festival runs from 10 a.m. to 9 p.m. Friday and Saturday, and 10 a.m. to 5 p.m. Sunday at Blaisdell Center. Admission is $3. Call 533-1292 or visit madeinhawaiifestival.com.

The following is a fish recipe by chef Darren Demaya of Sheraton Waikiki’s Kai Market. He will prepare the dish at the festival on Friday evening.

Demaya recommends using hapuupuu (Hawaiian sea bass), but other fish will work as well.

MISOYAKI FISH

1 5-pound fish, whole or fillets
» Miso marinade:
2 cups white miso
2 cups red miso
2 cups sugar
2 cups mirin
» Hamakua tomato relish:
1/2 pound sea asparagus
5 Hamakua tomatoes (or any other type), small dice
1 Maui onion, small dice
2 cups green onion, thin diagonal slices
1/2 cup soy sauce
3 tablespoons fish sauce
1/4 cup apple cider vinegar
Black pepper, to taste

Combine marinade ingredients to make a paste. Place fish in glass dish and coat with paste. Marinate 1 to 3 days.

Preheat oven to 500 degrees. Line a 9-by-12-inch tray with waxed paper. Place fish on tray and cook until marinade starts to caramelize, about 10 minutes.

For relish, combine ingredients.

Place fish on platter and top with relish. Serves 6.

Nutritional information unavailable.