In a large bowl or air tight container, whisk together the avocado oil, garlic, garlic powder, cumin, smoked paprika, salt and pepper until well combined. Add the halibut and gently toss to coat. Set aside to marinate for at least 15 minutes or, alternatively, you can cover and refrigerate to allow to marinate for up to 4 hours.

Make the Cilantro-Lime Rice:

In a medium saucepan, heat the oil over medium heat. Add the onion, garlic, and salt and cook, stirring, until softened, about 3 minutes. Add the rice and continue to cook, stirring, until the rice is lightly toasted and fragrant, 3 to 4 minutes. Pour in the broth and bring to a boil. Once boiling, reduce the heat to a light simmer, cover, and cook for 15 minutes. Remove from the heat and leave covered to continue to steam for 10 minutes.

Stir in the cilantro and lime when ready to serve.

Heat a small saucepan over medium-low heat. Add the black beans, cumin, dried oregano and lime juice and stir to combine. Let the beans warm up while you prepare the avocado salad, stirring occasionally.

In a medium bowl, combine the avocado, cherry tomatoes, onion, garlic, olive oil, lemon and lime juice and gently toss until well combined. Add salt and pepper, to taste. Set aside.

Heat a large skillet over medium-high heat. When hot, place the fish in a single layer, you will like need to do this in 2 patches so that you do not overcrowd the skillet, and cook until golden brown on each side and just cooked through, about 3 minutes one each side. Transfer the cooked fish to a plate.

I like to set out the rice, beans, cooked fish, avocado salad, cilantro, lime and hot sauce at the table and serve dinner family style-- where everyone can build their own bowl!