Ingredients:
4 halibut steaks 3/4" thick
1/2 cup Rocky Mountain Products Teriyaki Sauce
2 tablespoons papaya nectar
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil

Sauce ingredients:
1/3 cup papaya nectar
1/4 cup water
1 1/4 teaspoons cornstarch
1 teaspoon sugar
1/4 cup chopped macadamia nuts (or toasted almonds if you choose)

Cooking Instructions:
Place halibut steaks in a single layer in a shallow pan. Blend teriyaki sauce, 2 tablespoons of the papaya nectar, cilantro and oil; pour over fish. Refrigerate for 1 hour, turning once.

Drain fish, reserving 1/3 cup of marinade mixture, discard remainder. Coat grill with non-stick cooking spray, place halibut on grill. Cook 3 minutes on each side, or until fish flakes with a fork. Remove to a serving platter and keep warm.

Combine reserved 1/3 marinade mixture with papaya nectar, water, cornstarch, and sugar. Cook over medium heat, stirring until mixture boils and is slightly thickened. Spoon sauce over cooked halibut. Garnish with chopped macadamia nuts.

Serves 4