Tamari-Glazed Halibut
with Chopped Mango, Ginger, and Sweet Onion Salad

Serves 4

Tamari-Glazed Halibut with Chopped Mango, Ginger, and Sweet Onion Salad


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.



  • 2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon peeled, grated fresh ginger
  • 1/4 teaspoon grated fresh garlic
  • 4 (6-ounce) halibut steaks, about 1/2 inch thick

Chopped Mango, Ginger, and Sweet Onion Salad

  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon tamari
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon peeled, grated fresh ginger
  • 1/4 teaspoon grated fresh garlic
  • 1 cup (1/4-inch-dice) ripe mango
  • 1 cup (1/4-inch-dice) sweet onion
  • 1/4 cup (1/4-inch-dice) red bell pepper
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon minced jalapeno chile, or to taste (optional)

1. In a small bowl, whisk the tamari, sesame oil, ginger, and garlic until blended. Place the halibut steaks in a single layer on a large plate and brush with half of the glaze. Turn the steaks and brush with the remaining glaze. Refrigerate for 20 minutes. Meanwhile, prepare the salad.

2. In a medium bowl, combine the rice vinegar, tamari, sesame oil, ginger, and garlic, and stir until blended. Add the mango, onion, red bell pepper, cilantro, and chile. Using a rubber spatula, fold gently until well blended. Set aside until serving.

3. Prepare a medium-high charcoal fire or preheat a gas grill to medium-high (400 degrees F). Cook the halibut for 3 minutes, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook for 3 minutes more, or until the fish is almost firm to the touch, or until the center is opaque, rather than translucent, when tested with the tip of a small knife.

4. Transfer the stea ks to a serving platter, top each steak with an equal amount of the salad, and serve.

  • from:
    Everyday Grilling
    50 Recipes from Appetizers to Desserts
  • by Sur La Table
  • Wiley 2011
  • Hardcover; U.S. $15.00 Canada $17.00
  • ISBN-10: 1449400582
  • ISBN-13: 9781449400583
  • Reprinted by permission.

Buy Everyday Grilling: 50 Recipes from Appetizers to Desserts


Everyday Grilling


This page created April 2011

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home