1 pound tuna fillets or steaks
- 3/4-1" thick
olive or salad oil
1 papaya
2 teaspoons crystallized ginger
-- finely chopped
1 green bell pepper -- julienne
***Teriyaki Fruit Sauce***
1/4 cup soy sauce
1/4 cup sugar
1/3 cup saki or dry sherry
3 slices fresh ginger root or
1/4 teaspoon ground ginger
Instructions:
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
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