Maui Sunset Grill

Recipe Ingredients

4		Fish steaks, abt 3/4" thick - (halibut,
		Sea bass or salmon)
1/2 cup	118ml	Kikkoman Teriyaki Marinade & Sauce
2 tablespoons	30ml	Papaya nectar
1 tablespoon	15ml	Chopped fresh cilantro
1 teaspoon	5ml	Vegetable oil
		Nonstick cooking spray
1/4 cup	23g / 0.8oz	Chopped macadamia nuts or toasted almonds
		Maui Sunset Sauce
1/3 cup	78ml	Reserved marinade - from above
1/3 cup	78ml	Papaya nectar
1/4 cup	59ml	Water
1 1/2 teaspoons	7.5ml	Cornstarch
1 teaspoon	5ml	Sugar

Recipe Instructions

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.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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