Maui Sunset Grill

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.

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.

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 created by Kikkoman.