The original recipe from Fine Cooking called for Salmon, but none of the salmon in the market was wild, so I opted for the freshest fish (always a good idea) and substituted Halibut which worked wonderfully. I did add a tablespoon of red Miso to the glaze — a great umami contribution.  I love the combination of shitake mushrooms and oyster mushrooms tossed and in the sesame oil — so great with the fish.

Click here for the recipe from Fine Cooking.