This versatile recipe can be used to prepare almost any variety of fish. Steaks work best because of their uniform thickness, so try tuna, mahi mahi, salmon, or escolar. The salad is just as versatile. Try papaya, peach, or nectarine in place of the mango; red onion or green onion for the sweet onion; or basil for the cilantro. Tamari is a bit thicker and has a milder taste than soy sauce, so it makes a better glaze. But in a pinch, soy sauce may be substituted. Accompany the halibut with basmati, sushi, or other fragrant rice.
from Everyday Grilling: 50 Recipes from Appetizers to Desserts by Sur La Table
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