Celebrate the Made in Hawaii Festival’s 25th anniversary this weekend at Blaisdell Center, where more than 450 vendors will showcase the diversity of locally made products from across the islands.

Enjoy cooking demonstrations by favorite Hawaii chefs, such as Sam Choy, Anthony “Tino” Smiley of Koko Head Cafe, and Jason Ichiki from Roy’s Restaurant. There will also be performances by Na Hoku Hanohano Award-winning musicians.

This week, enjoy a few recipes compliments of participating vendors.

TAGINE-STYLE ONAGA (RED SNAPPER) WITH COUSCOUS

Courtesy First Hawaiian Bank

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 2 tablespoons salt
• 6 (5-ounce) onaga (red snapper) fillets
• Flour to dredge fish
• Oil for frying
• >> Sauce:
• 1/4 cup vegetable oil
• 1 onion, chopped
• 1 zucchini, chopped
• 1 carrot, chopped
• 2 teaspoons minced garlic
• 1 bay leaf
• 1 (14.5-ounce) can stewed tomatoes
• 3 cups chicken or vegetable broth
• 1-1/2 teaspoons dried oregano
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• >> Couscous:
• 2 cups quick-cooking couscous
• 2 cups chicken broth
• Olive oil, to taste
• Lemon zest, to taste
• Lemon juice, to taste

In small bowl, mix spices and salt. Season both sides of fish with spice mix; dredge in flour.

Heat oil in large pan on medium- high; cook fish until tender, about 8 to 10 minutes, turning once. Set aside.

Make sauce: Heat vegetable oil in large pot on medium-high and saute onion, zucchini and carrots; add garlic and bay leaf. Cook 5 minutes, then add tomatoes and broth. Simmer until vegetables are soft, then add oregano and season with salt and pepper.

Make couscous: Place couscous in large bowl. Boil broth and pour over couscous. Cover bowl and let sit 15 minutes. Season with olive oil, lemon zest and lemon juice to taste. Set aside.

Plate fish, top with sauce and garnish with cilantro. Serve with couscous. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 500 calories, 25 g fat, 3 g saturated fat, 55 mg cholesterol, 1,200 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g sugar, 36 g protein.

BAKED LILIKOI MOCHI

Courtesy Mauna Kea Tea

• Nonstick cooking spray
• 5 cups mochiko (sweet rice flour)
• 3 cups brown sugar
• 1 teaspoon baking soda
• 1 (13.5-ounce) can coconut milk
• 2 cups lilikoi (passion fruit) juice
• Kinako powder (roasted ground soybeans), for coating

Heat oven to 350 degrees. Coat 10-by-15-1/2-inch baking pan with nonstick spray.

In large mixing bowl, combine mochiko, sugar, baking soda, milk and lilikoi juice. Stir batter until smooth. Pour into baking pan. Bake 45 minutes. Remove pan from oven and cool.

Cut into 36 pieces with a plastic knife. Coat in kinako powder to serve. Makes 36 pieces.

Approximate nutritional information, per piece: 210 calories, 3 g total fat, 2 g saturated fat, no cholesterol, 50 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g sugar, 3 g protein.

COFFEE AND COCOA-ENCRUSTED SIRLOIN

Courtesy Aikane Coffee

• 2 tablespoons finely ground coffee
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon cinnamon
• 1 pound sirloin steak, about 1-inch thick, trimmed of fat
• 1/2 teaspoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Prepare a charcoal fire.

In a pie plate or rimmed dish, combine coffee, cocoa powder and cinnamon; set aside.

Rub steak with oil, then sprinkle with salt and pepper. Coat steak with coffee-cocoa mixture, rubbing it into the meat.

Grill 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and allow to rest 5 minutes.

Thinly slice across the grain and serve with collected juices. Serves 2.

Approximate nutritional information, per serving: 320 calories, 11 g total fat, 3.5 g saturated fat, 145 mg cholesterol, 400 mg sodium, 4 g carbohydrate, 1 g fiber, no sugar, 52 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.