2 tablespoons butter, melted
1 tablespoon olive oil
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 large avocados, diced
1 teaspoon jalapeno, minced
2 tablespoons cilantro, chopped
2 limes, juiced (divided)
Salt to taste
1/2 teaspoon red pepper flakes (optional)
In a small bowl, whisk together olive oil, melted butter, soy sauce, ginger, and the juice of one lime. Place fish into a shallow dish and pour marinade over. Flip the fish over until each piece is coated. Place in the fridge until ready to cook, no longer than 15 to 20 minutes.
Make the avocado "salsa" by combining the diced avocado, minced jalapeno, minced garlic, the juice of the remaining lime, and cilantro in a small bowl. Salt to taste. Stir together and set aside.
Heat a large heavy skillet over medium-high heat. Cook the sea bass about 4 minutes per side (actual cooking time will depend on the thickness of your filet). The fish is done when it can flake easily with a fork.
Serve the fish hot topped with avocado salsa. Season with additional salt to taste and garnish with red pepper flakes (optional).