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Ingredientes
- 4 x fish steaks, abt 3/4" thick (halibut, sea bass or possibly salmon)
- 1/2 c. Kikkoman Teriyaki Marinade & Sauce
- 2 Tbsp. papaya nectar
- 1 Tbsp. minced fresh cilantro
- 1 tsp vegetable oil Nonstick cooking spray
- 1/4 c. minced macadamia nuts or possibly toasted almonds
- 1/3 c. reserved marinade from above
- 1/3 c. papaya nectar
- 1/4 c. water
- 1 1/2 tsp cornstarch
- 1 tsp sugar
Direcciones
- 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. Chill 45 min, turning fish over occasionally.
- Meanwhile, coat grill rack with cooking spray; place 4 to 6 inches from warm coals. Reserving 1/3 c. marinade, remove fish and place on rack. Cook 3 min on each side, or possibly till fish flakes easily with fork. Remove to serving platter; keep hot 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 till mix boils and thickens slightly.
- To serve, spoon sauce over fish steaks and sprinkle with nuts.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 28 | 47% |
| Total Fat 3.24g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 53mg | 2% |
| Total Carbs 7.96g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.37g | 4% |
| Protein 0.49g | 1% |
