4 fish steaks (Halibut, Sea Bass or Salmon), about ¾ inch thick
½ cup Teriyaki sauce
Marinade and Sauce
2 tablespoons Healthmate Papaya Nectar concentrate
1 tablespoon chopped fresh Cilantro
1 teaspoon vegetable oil
Nonstick cooking spray
Maui Sunset Sauce*
¼ cup chopped macadamia nuts or toasted almonds
Place fish steaks in single layer in large shallow pan. Blend
teriyaki marinade and 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 Healthmate Papaya
Nectar, ¼ cup water, 1 ½ teaspoons cornstarch and 1 teaspoon sugar in small
saucepan. Cook, stirring, over medium heat until mixture boils and thickens
slightly. |
1 cup Spanish Paprika
1 cup fresh chopped Basil
1 cup Lemon juice
1 cup Olive oil
½ cup Barbecue Sauce
¼ cup fresh chopped Thyme
¼ cup coarse black Pepper
2 teaspoons Cayenne Pepper
½ cup Sage
2 cups Water
6 cups Healthmate Papaya Nectar (or Creamed or Hawaiian Blend) reconstituted
Mix all ingredients well, use fresh chopped herbs if possible.
Yields 2 ½ quarts. Marinate chicken breasts for a minimum of 2
hours before grilling. Shelf life 5 days. Baste with marinade
for last 10 minutes on the grill. |
Makes 2 servings
¼ cup Healthmate Papaya Nectar Concentrate (or Creamed or Hawaiian
Blend)
½ Red Bell Pepper, chopped
½ Red onion, chopped
The juice from 2 fresh Limes
1 tablespoon chopped, fresh Cilantro
1 teaspoon minced Jalapeno pepper
1 teaspoon Salt
1 tablespoon Olive oil
2 tablespoons All-purpose Flour
1/8 teaspoon ground Black pepper
1 pound Sea Scallops
In a medium bowl, combine papaya, red pepper, jalapeno, lime
juice, cilantro and ¼ teaspoon salt. Set aside.
In a large sealable bag, combine flour, black pepper and remaining ¾ teaspoon
salt. Add scallops and shake to coat.
In a large skillet, heat oil over medium heat. Add scallops;
cook and stir until golden. Serve scallops over papaya sauce.
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