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
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.