Season fillets with salt and pepper; drizzle with olive oil. Marinate 20 minutes.
Heat a nonstick pan over medium-high heat until hot. Add fish; sauté 2 to 3 minutes on each side or until flesh is opaque and flakes with a fork.
Top with Avocado-Tomatillo Sauce. Garnish, if desired. Serve with Citrus Quinoa.
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