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- 1.0001 Tbsp. cornstarch
- 0.000 Ground pepper, to taste
- 1.0001 Tbsp. lemon juice
- 1.0001 tsp. olive oil
- 4.0004 small halibut steaks (3/4-inch thick, about 1 pound)
- 0.000 paprika
- 1.0001 ripe medium California avocado, seeded, peeled and sliced
- 2.0002 Tbsp. parsley
- 1.0001 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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