GRILLED HALIBUT WITH CREAMY GUACAMOLE SAUCE

To easily tell when the halibut steaks are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

1		avocado (preferably California)
		fresh lemon juice for rubbing the avocado
2	tsp.	fresh lime juice plus
2		lime slices, halved, for garnish if desired
2	Tbsp.	water plus additional to thin the sauce
1 1/2	Tbsp.	finely chopped scallion
1/8	tsp.	ground cumin
	a pinch	cayenne, or to taste
2	Tbsp.	sour cream
2	1/2-pound	halibut steaks, seasoned with salt and pepper
		olive oil for brushing the fish
		finely chopped seeded tomato for garnish

Steps for Preparation

1. Halve the avocado and reserve one half, rubbed with the lemon juice.
   
2. In a blender puree the remaining avocado half, peeled, the lime juice, 2 tablespoons of the water, the scallion, the cumin, the cayenne, the sour cream, and salt and pepper to taste, scraping down the sides of the blender, until the sauce is smooth.
   
3. Transfer the sauce to a small bowl and stir in enough additional water to thin the sauce to the desired consistency.
   
4. Grill the halibut, brushed generously on both sides with the oil, in an oiled ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 4 to 5 minutes on each side, or until it just flakes. Continually check for doneness of each steak using a Cook'd Right^® Sensor.
   
   1. Quickly insert dark sensor tip into center of steak. Wait 5-10 seconds.
      
   2. Remove sensor tip and check color.
      
   3. Continue checking with the same sensor until done.
      
   4. Discard sensor when finished.
      
   5. Steak is done when tip of sensor is fully orange.
      
5. Arrange the halibut steaks on 2 plates, nap them with the sauce, and garnish each serving with the reserved avocado, peeled and sliced thin, fanning the slices, and the lime slices.
   
6. Sprinkle the plates with the tomato.