Preparation:
Teriyaki Fruit Sauce:
In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring until sugar is dissolved, then boil until reduced to 1/3 cup.
Discard ginger slices and keep sauce warm.
Fish:
Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil.
Place fish on grill about 6 inches above a solid bed of hot coals.
Grill over medium coals, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes).
To serve:
Place each piece of fish on a plate.
Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger.
Garnish with julienne bell peppers.
Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes |
