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

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. Home Page

This recipe created by Kikkoman.