ʻOno Grilled with Paʻakai & Kiawe — The Definitive

The simplest and most Hawaiian preparation: a fresh fish grilled over kiawe charcoal with nothing but paʻakai. This entry represents not a specific fish but the technique itself — the Hawaiian approach to grilled fish that applies to ono, mahi-mahi, ʻopakapaka, aku, or any fresh catch. The kiawe (mesquite) provides a distinctive, slightly sweet smoke. The paʻakai provides the seasoning. The fire provides the heat. The fish provides everything else. Three elements: fish, salt, fire. This is the Hawaiian kitchen at its most essential.

Hawaiian

1. Fresh fish, paʻakai, kiawe fire. Nothing else.

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