In a bowl, whisk together coconut milk, lime zest and juice, minced garlic, salt, and pepper.

Marinate the fish fillets in this mixture for 15–20 minutes.

Cook the Fish:

Heat olive oil in a skillet over medium heat.

Remove fish from the marinade (reserve marinade) and sear for 3–4 minutes per side, or until cooked through and flaky.

Pour the reserved marinade into the pan, simmer for 2–3 minutes to create a light sauce, and spoon over the cooked fish.

Make the Avocado Salsa:

In a medium bowl, combine diced avocado, tomato, red onion, jalapeño, lime juice, and cilantro.

Season with salt and pepper, then gently toss to combine.

Serve:

Plate the fish and top with a generous portion of avocado salsa.

Serve with rice, quinoa, or a light green salad for a complete tropical meal.

Serving and Storage Tips: