Halibut with California Avocado and Sun-Dried Tomatoes

1 tbsp cornstarch
ground pepper, to taste
1 tbsp lemon juice
1 tsp olive oil
4 small halibut steaks (3/4-inch thick, about 1 pound)
paprika
1 ripe medium california avocado, seeded, peeled and sliced
2 tbsp parsley
1 cup rice, cooked (3 cups cooked)

To make sauce, pour boiling water over tomatoes and let stand 3 to 4 minutes; drain and slice tomatoes.

In non-stick skillet, saute onion in sesame oil over medium heat for 3 to 5 minutes.

Combine 1/4 cup of the chicken broth with the cornstarch; reserve.

Add the remaining chicken broth and tomatoes to the skillet. Bring to a boil. Reduce heat and simmer, uncovered, until onions and tomatoes are tender, about 5 to 8 minutes.

Stir in cornstarch mixture and cook, stirring until sauce thickens. Pepper to taste. Remove from heat and set aside.

(Prepare fish before finishing sauce.) Combine lemon juice and olive oil; brush on both sides of fish. Sprinkle fish lightly with paprika.

Barbecue on grill or broil 3 inches from heat for 4 to 5 minutes on each side, or until fish is opaque and just flakes easily with a fork. Keep warm.

Reheat sauce. Add avocado and parsley. Heat briefly.

Serve sauce over fish and rice.

Servings: 3
Source: California Avocado Commission