- In a bowl, gently combine avocados, lime juice, tomato, onion, hot pepper, hot pepper sauce and coriander. Season with salt and pepper to taste. Cover and allow to sit in the fridge for 1 hour.
- Preheat barbecue to medium-high. Mix chili powder, garlic powder, pepper and salt in a small bowl. Spread evenly over both sides of the fish steaks.
- Oil the barbecue grill and place fish steaks on top. Cook for 10 to 12 minutes, or until the fish is opaque and easily flakes with a fork. Turn over once halfway through cooking.
- Serve with guacamole and rice.
Variation: Replace Chilean sea bass steaks by tuna, salmon, swordfish or mahi-mahi steaks.