• 6 (6-ounce Barramundi fillets) (each should be 1 inch thick and 2- to 3 inches wide)
• 1 ½ teaspoons kosher salt (½ teaspoon per fillet)
• ½ teaspoon fresh ground black pepper
• 2 teaspoons vegetable oil (plus more for oiling the grill grate)

Avocado Salsa

• 1 ripe avocado, peeled, pitted, and cut into ½-inch chunks
• Juice of ½ lime
• 1 red bell pepper, cut into ½-inch chunks
• 1 orange, peeled and cut into sections
• 1 scallion (green onion), diced
• ¼ teaspoon kosher salt
• ½ teaspoon fresh ground black peppe