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Toast the aromatics: Drizzle oil in a skillet over medium heat and toast the onion and garlic and chiles until lightly charred, about 3 to 5 minutes.
Make the sauce: Transfer the chiles, garlic and onion to a food processor, along with the tomato paste, jalapeño spread, mayonnaise, oregano leaves, lime juice, and kosher salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Prep the fish: Pat the halibut fillets very dry with paper towels brush both sides of the fish generously with the chile sauce.
Grill the fish: Preheat a grill to medium-high heat. Brush the grates with neutral oil or use a fish grill basket to prevent sticking.
Grill the fish for about 4 to 5 minutes per side, depending on thickness, until just cooked through and lightly charred. Grill lime halves alongside, cut side down, until nicely charred.
Serve: Transfer the grilled fish to a platter. Garnish with pickled red onions, chopped cilantro or parsley, and grilled limes.
Thinly slice one-half of a small red onion and toss with the juice of one to two limes and a pinch of salt. Let sit for 15 to 20 minutes while the fish cooks. The onions will turn bright pink and soften slightly.