A dab of butter is added to the fish. Add the oil, soy sauce, ginger, salt, pepper, and red pepper flakes to the fish, and mix it thoroughly.
Pour the mixture into the Ziploc bag and seal it. Turn the bag to coat the fish. Refrigerate it for 15 minutes.
While the sea bass is marinating, prepare the avocado salsa. Mix the diced avocado, minced jalapeno, minced garlic, lime juice, salt and cilantro in a small bowl. Stir together and set aside.
Remove the fish from the marinade. Pan fry it using a large skillet over medium high heat.
Sear the fish, skin side down first, about 4 minutes each side or if the fish turns flaky.
Serving Suggestions: Serve sea bass immediately, topped with avocado salsa. Garnish with parsley, red pepper flakes and sprinkle of sea salt.