First you need a pan, second you need the fish.
Tomatoes skinned to make a sauce. Mangos or pineapple cut into chunks. Avocados and shallots.
Simmer the tomatoes with salt, cumin, hot peppers and salt until thickened. Place shallots in pan, with citrus butter and sauté until translucent. Pour tomato sauce with shallots in blender until smooth.
Place fillets in pan with corn oil searing the fillet. Add the tomato sauce cooking the filets until done.
Serve with salsa made with diced avocados, onions, hot peppers and mango/pineapple chunks seasoned with cumin, cilantro, garlic and freshly squeezed lemon..