Grilled Fish with Avocado Salsa

• 1 ripe avocado

• 2 ripe plum tomatoes, each chopped into 6

• 1 small red onion, finely sliced

• 3 tbsp. olive oil, plus some for drizzling

• Juice of half a lemon or 1 lime

• Small bunch coriander, leaves only

• 2 - 6 oz. fish fillets, skin on

Halve the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, set aside. Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 minutes on each side until charred and cooked through. Serve with the avocado salad.