Chile-Glazed Halibut With Avocado-Tomatillo Sauce

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

1. Mix all ingredients in blender until smooth. Season with salt and pepper.
2. Do ahead:
3. Combine all ingredients in blender; blend until smooth.
4. Can be made 2 hours ahead. Cover; let stand at room temperature.
5. 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.
6. *Chipotle chiles are dried, smoked jalapenos canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
7. **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

orange juice, honey, chipotle chiles, garlic, ground cinnamon, avocado, orange juice, pepper sauce, orange with skin, ground cumin

Taken from www.epicurious.com/recipes/food/views/chile-glazed-halibut-with-avocado-tomatillo-sauce-235337 (may not work)