Grilled Halibut with Creamy Guacamole Sauce Makes 4 servings This is a great recipe for avocado lovers. The sauce has a hint of Mexican flavors without being hot. You can use the sauce with salmon or tuna steaks as well. To add some color, sprinkle diced tomato over halibut before serving.

1 avocado Halve the avocado, reserving one half fresh lemon juice rubbed with lemon juice to keep it from 4 teaspoons lime juice browning. In a blender or food 4 tablespoons water processor puree the other half of the 3 tablespoons scallions, finely chopped avocado with limejuice, water, scallions, 1/4 teaspoon ground cumin cumin, cayenne and sour cream. pinch of cayenne, to taste 4 tablespoon sour cream Thinly slice the remaining half of the avocado and drizzle with lemon juice. Set to the side to use as garnish

2 pounds halibut, cut into 4 peices Heat the grill on high heat. Brush both salt and pepper, to taste sides of the halibut generously with olive oil olive oil. Place the steaks on an oiled fish rack or oil grill rack to keep the fish from sticking. Cook the halibut on the grill for 10 minutes per side. Do not close the cover of the grill. The fish is done when you can flake it with a fork.

Divide creamy guacamole sauce between four plates. Place a steak on each plate. Garnish with avocado slices.

______SUBSTITUTIONS HALIBUT: The guacamole sauce in this recipe works well with any fish steak. Try it with Salmon, Sward Fish, or Tuna. Timing for cooking the fish will be about the same. It is very important that the fish feels firm to the touch and flakes with a fork.

SCALLIONS: Any other type of onion or a shallot