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Miso aioli sauce, kabayaki drizzle add tasty finish to baked fish

  • BRYAN BERKOWITZ / SPECIAL TO THE HONOLULU STAR-ADVERTISER
                                Grant Oura’s food truck opened a year ago and is located by the Maui Lani Village Center.

    BRYAN BERKOWITZ / SPECIAL TO THE HONOLULU STAR-ADVERTISER

    Grant Oura’s food truck opened a year ago and is located by the Maui Lani Village Center.

  • BRYAN BERKOWITZ / SPECIAL TO THE HONOLULU STAR-ADVERTISER
                                Grant Oura’s food truck opened a year ago and is located by the Maui Lani Village Center.

    BRYAN BERKOWITZ / SPECIAL TO THE HONOLULU STAR-ADVERTISER

    Grant Oura’s food truck opened a year ago and is located by the Maui Lani Village Center.

  • BRYAN BERKOWITZ / SPECIAL TO THE HONOLULU STAR-ADVERTISER
                                For his Miso Baked Fish entree, Grant Oura prefers to use locally caught fish like onaga, mahimahi, ono or opakapaka but says salmon works well, too.

    BRYAN BERKOWITZ / SPECIAL TO THE HONOLULU STAR-ADVERTISER

    For his Miso Baked Fish entree, Grant Oura prefers to use locally caught fish like onaga, mahimahi, ono or opakapaka but says salmon works well, too.

You can tell Grant Oura of Waikapu has culinary training. Read more

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