Halibut With Avocado and Sun-Dried Tomato

Main Courses > Seafood/Fish

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)
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.