Halibut and Shrimp with Asian California Fig and Ginger Sauce

Ingredients

• 4 ounces California Dried Figs, stems removed and quartered
• 2 garlic cloves, chopped
• ¼ large white onion, chopped
• 2 Fresno chiles, stems and seeds removed
• 1 tablespoon minced fresh ginger root
• 1½ cups clam juice
• ¼ cup heavy cream
• ½ teaspoon sesame oil
• 1 teaspoon fresh lime juice
• ½ teaspoon fine sea salt
• 2 tablespoons extra virgin olive oil
• 4 halibut fillets, 6-to-8-ounces each
• 2 cups water
• 1 teaspoon fine sea salt
• 8 jumbo shrimp, peeled and deveined
• 2 cups cooked long grain rice for serving
• 4 California Dried Figs or California Fresh Figs, sliced
• 2 tablespoons chopped fresh chives