Chile-Glazed Halibut with Avocado-Tomatillo Sauce

Preparation

1. For glaze:

   Step 1

   Mix all ingredients in blender until smooth. Season with salt and pepper.

   Step 2

   Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.

2. For Sauce:

   Step 3

   Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.

3. For fish:

   Step 4

   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.

4. Step 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.

   Step 6

   **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.