Toss the avocado, chilli, tomatoes and lime juice together. Season and fold in most of the basil, reserving a few leaves.
Season the fish. Warm a non-stick frying pan over a medium-high heat, and add the oil. Add the fish skin-side down and cook for 5 minutes, until the colour changes almost all the way to the top of the fillets.
Heat the rice according to the pack instructions. Turn the fish using a fish slice, add a squeeze more lime juice to the pan, then remove from the heat and set aside for 1-2 minutes until cooked through. Serve on top of the rice, with the salsa spooned over, the lime wedges and the reserved basil leaves scattered around.
Cook’s tip
For a more traditional Mexican riff on this recipe, replace the basil in the salsa with coriander, and use Santa Maria Latin American Kitchen Spicy Red Rice.
