Mexican-Spiced Ocean Trout with Avocado Salsa

Ingredients

• 4 x 170 g ocean trout fillets, deboned and skin on
• 2 tablespoons coconut or extra-virgin olive oil
• sea salt
• freshly ground black pepper
• coriander sprigs, to serve lime wedges, to serve
• ¼ teaspoon sea salt
• ¼ teaspoon ground cumin ¼ teaspoon chilli powder ¼ teaspoon smoked paprika
• 2 avocados, diced
• ½ red onion, finely chopped 3 tablespoons extra-virgin olive or avocado oil
• finely grated zest and juice of 1 lime
• 1 tablespoon finely chopped coriander leaves
• 1 long red chilli, finely chopped