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1
Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.
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2
Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture.
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3
Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown.
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4
Turn the fish over and cook for 3 to 4 minutes.
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5
Brush with the barbecue sauce, turn over, and cook for 30 seconds.
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6
Turn over and brush with more of the sauce.
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7
Keep warm.
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8
In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans.
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9
Place a marlin fillet on top of the rice at an angle.
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10
On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
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11
Heat oil in a medium saucepan over medium-high heat.
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12
Add the onions and cook until soft.
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13
Add the garlic and cook 1 minute.
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14
Add the ancho, cumin, and cayenne and cook for 2 minutes.
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15
Add the rice and stir to coat each grain with the mixture.
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16
Add the water and saffron, and salt, to taste.
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17
Bring to a boil.
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18
Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender.
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19
Fold in the beans and green onions and re-season.
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20
Place avocado and lime juice in a food processor and process until smooth.
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21
Add the honey and pulse 3 times.
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22
Add the cilantro and pulse until just combined but there are still some flecks.
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23
Season with salt and pepper, to taste.
