Chile-Glazed Halibut with Avocado-Tomatillo Sauce

In this recipe, fish is given a kick in the pants with a delicious spicy-sweet glaze. The sauce makes it a perfect early summer meal.

Two notes: Instead of grilling, you can also simply bake the fish at 400° for 10 minutes. If you bake this way, you can use a more delicate (and less expensive) white fish like tilapia.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Makes 6 servings.
From Bon Appetit.

Glaze:
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon

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

Sauce:
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce

Combine all ingredients in blender; blend until smooth.

Fish:
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

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.