Ingredients
6
tbsp fresh orange juice
1
1/2 tsp minced canned chipotle chiles*
1
garlic clove, coarsely chopped
1
large avocado, halved, pitted, peeled
2
medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped**
1/4
cup fresh orange juice
1/4
tsp (or more) hot pepper sauce
6
5-ounce halibut fillets (each about 1 inch thick)
1
orange with skin, cut lengthwise in half, thinly sliced crosswise
Directions
1.
For glaze: Mix all ingredients in blender until smooth. Season with salt and pepper.
2.
Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
3.
For Sauce: Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
4.
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.
5.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
6.
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.
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