Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree

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2 tablespoons ancho chile powder

2 teaspoons sugar

1 teaspoon ground fennel

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon ground pepper

4 (7-ounce) marlin fillets

2 tablespoons olive oil

1 jar barbecue sauce

Spicy Yellow Rice with Red Beans, recipe follows

Avocado Puree, recipe follows

Spicy Yellow Rice with Red Beans:

2 tablespoons olive oil

1 large red onion, finely chopped

3 cloves garlic, finely chopped

3 tablespoons ancho chile powder

2 teaspoons ground cumin

1/4 teaspoon cayenne

2 cups long grain rice

4 cups water

Pinch saffron, toasted and crumbled

Salt

1 1/2 cup cooked red beans

1/4 cup thinly sliced green onions

Avocado Puree:

2 ripe avacodo, peeled, pitted, and coarsely chopped

3 tablespoons fresh lime juice

1 tablespoon honey

3 tablespoons chopped cilantro

Salt and pepper