Maui Sunset Grill

Photo: flickr user Furious-George

Ingredients

4 fish steaks, abt 3/4" thick (halibut, sea bass or

1/2 cup Kikkoman Teriyaki Marinade & Sauce

2 tablespoons papaya nectar

1 tablespoon chopped fresh cilantro

1 teaspoon vegetable oil

Nonstick cooking spray

1/4 cup chopped macadamia nuts or toasted almonds<

cup reserved marinade from above

cup papaya nectar

1/4 cup water

1 1/2 teaspoons cornstarch

1 teaspoon sugar

Preparation

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.

Maui Sunset Sauce: Combine reserved marinade, papaya nectar, water, cornstarch and sugar in small saucepan. Cook, stirring, over medium heat until mixture boils and thickens slightly.

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

This recipe yields 4 servings.