Grilled Halibut with Cumin Rice & Green Onion-Avocado Salsa

Directions

1. Mince garlic and place it in a small saucepan.
2. Rinse the rice, add it to the pan with the garlic along with water and spices, and bring to a boil.
3. Rinse and dry the produce.
4. When the mixture boils, stir, cover, and simmer until the rice absorbs the liquid (15–18 minutes); keep the pan covered off heat for 5 minutes.
5. Rinse and drain the corn.
6. Preheat a grill pan or grill and trim the green onions.
7. Oil the grill and cook the green onions until charred and tender, about 5 minutes; transfer to a cutting board to cool briefly.
8. Halve and pit the avocado, dice the flesh, and place it in a medium bowl; finely dice the jalapeño and add it to the bowl.
9. Drain the tomatoes and add them to the bowl along with the corn and spices to form the salsa; mix gently.
10. Pat the halibut dry and season with salt and pepper; grill on the preheated surface 4–5 minutes per side until it flakes easily.
11. Chop the grilled onions into 1-inch pieces and fold them into the salsa; cut the lime into wedges.
12. To plate, divide the rice and the salsa on each plate, lay halibut on top, and finish with a squeeze of lime.