1. •2 tablespoons walnut oil, plus more for the grill
   

2. •2 tablespoons wheat-free tamari sauce
   

3. •1 medium eggplant (about 1 pound), cut into 1/2-inch thick rounds
   

4. •4 6-ounce pieces skinless halibut
   

5. •2 tablespoons rice vinegar
   

6. •1 teaspoon fresh ginger, finely chopped
   

7. •1 jalapeno, seeded and thinly sliced
   

8. •1/2 cup fresh cilantro
   

9. •Kosher or sea salt and black pepper
   

Heat grill to medium-high.  In a small bowl, combine the oil and 1 tablespoon of the tamari sauce.  Brush the eggplant and fish with the oil mixture and season with 1/4 teaspoon each salt and pepper.

Oil the grill.  Grill the eggplant and fish until the eggplant is tender and slightly charred and the fish is opaque throughout, 3 to 5 minutes per side for both.

In a small bowl, combine the vinegar, ginger, jalapeno, cilantro, and the remaining tablespoon of tamari.  Drizzle over fish and eggplant before serving.