1-1/2 pounds (1-inch thick) Pacific Halibut, Sturgeon, or Swordfish
1 tablespoon salad oil or olive oil
1 cup chopped ripe mango
1 cup rinsed, drained blackberries
2 tablespoons chopped fresh cilantro (coriander)
About 1 cup grapefruit, other citrus, or chili vinegar
Salt and Pepper
Rub fish with oil. Place on a greased grill over a solid bed of medium-hot coals (you can hold your hand at grill level 4 to 5 seconds). Turn occasionally until fish is no longer translucent in center (cut to check), about 10 minutes.
Place fish on 4 plates. Top with mango, blackberries, cilantro, and half of the vinegar. Season with salt, pepper, and remaining vinegar to taste.