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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.