CHILE-GLAZED HALIBUT WITH AVOCADO-TOMATILLO SAUCE

Chile-Glazed Halibut with Avocado-Tomatillo Sauce image

Provided by Barbara Pool Fenzl

Yield Makes 6 servings

Number Of Ingredients 15

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Glaze
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles*
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon
Sauce
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped**
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce
Fish
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

Steps:

For glaze:
Mix all ingredients in blender until smooth. Season with salt and pepper.
Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
For Sauce:
Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
For fish:
Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.