Maui Sunset Grill

  • Servings: 4
  • Rating:


  • 4 fish steaks (halibut, sea bass or salmon),
  • about 3/4 inch thick
  • 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 (recipe follows)
  • 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.

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.

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.