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    Maui Sunset Grill Maui Sunset Grill

    4 fish steaks (halibut, sea bass or salmon), about 3/4 inch thick
    1/2 cup Kikkoman Teriyaki Marinade & Sauce
    2 tablespoons papaya nectar
    1 tablespoon chopped fresh cilantro
    1 teaspoon vegetable oil
    Nonstick cooking spray
    Maui Sunset Sauce*
    1/4 cup chopped macadamia nuts or toasted almonds

    Place fish steaks in single layer in large shallow pan. Blend teriyaki marinade & sauce, papaya nectar, cilantro and oil; pour over fish. Turn fish over to coat both sides. Refrigerate 45 minutes, turning fish over occasionally.

    Meanwhile, coat grill rack with cooking spray; place 4 to 6 inches from hot coals. Reserving 1/3 cup marinade, remove fish and place on rack. Cook 3 minutes on each side, or until fish flakes easily with fork. Remove to serving platter; keep warm while preparing Maui Sunset Sauce.

    To serve, spoon sauce over fish steaks and sprinkle with nuts.

    *Maui Sunset Sauce: Combine 1/3 cup reserved marinade, 1/3 cup papaya nectar, 1/4 cup water, 1-1/2 teaspoons cornstarch and 1 teaspoon sugar in small saucepan. Cook, stirring, over medium heat until mixture boils and thickens slightly.

    Makes 4 servings

    This recipe created by Kikkoman.

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