Sautéed Grouper with Tomato-Avocado Salsa

• 2 Roma tomatoes, seeded and chopped
• 2 ripe avocados, pitted and diced
• 1/4 cup chopped fresh cilantro
• 2 Tbsp fresh lime juice
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 6 grouper fillets (or use flounder or tilapia)
• 2 Tbsp coconut oil (substitute avocado oil)

Instructions

Combine tomatoes, avocados, cilantro, lime juice, garlic powder and 1/2 tsp each salt and pepper. Sprinkle fish with remaining 1/2 tsp each salt and pepper. Cook fish, in batches, in 1 Tbsp hot oil (per batch) in a nonstick skillet 3 to 4 minutes per side or until fish flakes with a fork. Top each serving with Tomato-Avocado Salsa.