Maui Sunset Grill

• 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

1. 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.
2. 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.
3. 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.
4. To serve, spoon sauce over fish steaks and sprinkle with nuts.

fish, marinade sauce kikkoman, papaya nectar, fresh cilantro, vegetable oil, nonstick cooking spray, nuts, marinade, papaya nectar, water, cornstarch, sugar

Taken from www.yummly.com/recipe/Maui-Sunset-Grill-1665176 (may not work)