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 (recipe below)
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.
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