1. To make sauce, pour boiling water over tomatoes and let stand 3 to 4 minutes; drain and slice tomatoes.
2. In non-stick skillet, saute onion in sesame oil over medium heat for 3 to 5 minutes.
3. Combine 1/4 cup of the chicken broth with the cornstarch; reserve
4. Add the remaining chicken broth and tomatoes to the skillet.
5. Bring to a boil.
6. Reduce heat and simmer, uncovered, until onions and tomatoes are tender, about 5 to 8 minutes.
7. Stir in cornstarch mixture and cook, stirring until sauce thickens.
8. Pepper to taste.
9. Remove from heat and set aside.
10. (Prepare fish before finishing sauce.)
11. Combine lemon juice and olive oil; brush on both sides of fish.
12. Sprinkle fish lightly with paprika.
13. Barbecue on grill or broil 3 inches from heat for 4 to 5 minutes on each side, or until fish is opaque and just flakes easily with a fork.
14. Keep warm.
15. Reheat sauce.
16. Add avocado and parsley.
17. Heat briefly.
18. Serve sauce over fish and rice.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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