Stir jalapeño, avocado, strawberries, onions, cilantro, lime
juice and sugar and sea salt together in a bowl. Cover and set aside. Salsa may
be made several hours ahead and chilled. When making ahead, add the sugar, salt
and avocado when ready to serve.
Preheat stovetop grill pan over high heat. Pat fillets dry then brush
both sides with the oil; sprinkle with lime zest, salt and pepper. Lay fillets
on grill pan skin side down and cook for 4-5 minutes on each side, turning once,
until cooked through.
Transfer fillets skin side up to individual serving plates. Carefully
remove skin; top with avocado-strawberry salsa.