- Combine teriyaki sauce, mango nectar, parsley, sugar and oil; pour over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Refrigerate 1 hour, turning bag over occasionally.
- Meanwhile, coat grill rack with cooking spray; place 4 to 6 inches from hot coals.
- Remove fish from marinade, reserving 1/3 cup marinade for sauce.
- Grill fish 3 minutes on each side, or until fish flakes easily when tested with fork. Arrange fish on serving platter; keep warm.
- Prepare Kauai Sunset Sauce; spoon portion of sauce over fish. Serve remaining sauce with fish. *Kauai Sunset Sauce: Combine 1/3 cup reserved marinade, 1/3 cup mango nectar, 1/4 cup water and 1-1/2 teaspoons cornstarch in small saucepan. Cook and stir over medium heat until mixture boils and thickens slightly.
Kauai Sunset Grilled Fish
ingredients
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons mango nectar
2 tablespoons chopped fresh parsley
1-1/2 teaspoons sugar
1 teaspoon vegetable oil
4 fish steaks (salmon, swordfish or halibut), about 3/4-inch thick
Nonstick cooking spray
Kauai Sunset Sauce*
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
