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1
Combine red onion, peppers and 2 tablespoons lime juice in a resealable container. Season with salt and pepper, stir to combine and place in refrigerator to let flavors meld for at least an hour and up to 4 hours.
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2
Combine chipotle pepper, 1/2 cup olive oil, and vinegar in the jar of a blender. Pulse to combine. Season with salt and pepper to taste, and puree until smooth. Refrigerate.
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3
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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4
and
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5
the grilling grate. Drizzle fish with remaining 2 tablespoons of olive oil and liberally season with salt and pepper, rubbing mixture on fish to coat.
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6
Place fish on hot side of grill and cook until bottom of fillet begins to turn opaque and a spatula can be slid under fish with little resistance, about 5 minutes.
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7
While fish is cooking, season asparagus and avocado with salt and pepper and drizzle with a few tablespoons of chipotle vinaigrette. Cut the remaining 2 limes in half. Place limes and avocados cut-side-down next to fish. Add asparagus, placing it crosswise against the grate so that it won't fall down.
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8
Flip fish and asparagus and continue to cook until fish flakes with a fork, is opaque almost all the way through, and registers between 130u00b0F-135u00b0F on an instant read thermometer inserted in middle of filet, 3 to 5 minutes longer. Transfer fish, limes, asparagus and avocadoes to a platter, and let rest for 5 minutes. Serve fish with asparagus, lime halves and grilled avocados, passing remaining vinaigrette on the side.
