Halibut with California Avocado and Sun-Dried Tomatoes

Ingredients

 * 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)
 * paprika
 * 1 ripe medium California avocado, seeded, peeled and sliced
 * 2 Tbsp parsley
 * 1 Cup rice, cooked (3 cups cooked)

Directions

 * 1) To make sauce, pour boiling water over tomatoes and let stand 3 to 4 minutes; drain and slice tomatoes.
 * 2) In non-stick skillet, saute onion in sesame oil over medium heat for 3 to 5 minutes.
 * 3) Combine 1/4 cup of the chicken broth with the cornstarch; reserve
 * 4) Add the remaining chicken broth and tomatoes to the skillet.
 * 5) Bring to a boil.
 * 6) Reduce heat and simmer, uncovered, until onions and tomatoes are tender, about 5 to 8 minutes.
 * 7) Stir in cornstarch mixture and cook, stirring until sauce thickens.
 * 8) Pepper to taste.
 * 9) Remove from heat and set aside.
 * 10) Prepare fish before finishing sauce.
 * 11) Combine lemon juice and olive oil; brush on both sides of fish.
 * 12) Sprinkle fish lightly with paprika.
 * 13) 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.
 * 14) Keep warm.
 * 15) Reheat sauce.
 * 16) Add avocado and parsley.
 * 17) Heat briefly.
 * 18) Serve sauce over fish and rice.