Recipe

Instructions

1. Place fish steaks in single layer in large shallow pan.
2. 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.
3. Meanwhile, coat grill rack with cooking spray; place 4 to 6 inches from hot coals.
4. Reserving 1/3 cup marinade, remove fish and place on rack. Cook 3 minutes on each side, or until fish flakes easily with fork.
5. Remove to serving platter; keep warm while preparing Maui Sunset Sauce.
6. 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.