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fish marinade sauce Kikkoman papaya nectar fresh cilantro vegetable oil nonstick cooking spray nuts marinade papaya nectar water cornstarch sugar
Viewed: 37 - Published at: 7 years agoIngredients
- 4 fish steaks or abt 3/4" thick, halibut, sea bass
- 1/2 cup marinade sauce Kikkoman Teriyaki
- 2 tablespoons papaya nectar
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon vegetable oil
- nonstick cooking spray
- 1/4 cup macadamia nuts chopped, or toasted almonds<
- marinade cup reserved, from above
- 1 cup papaya nectar
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sugar
Method
- 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.
