2 teaspoons kosher salt
2 6-oz. skin-on black bass, striped bass, or pink snapper fillets
1 tablespoon extra-virgin olive oil
1 lime, quartered
1 avocado, cut into 1/2" wedges (optional)
Cilantro sprigs (optional)
Corn tortillas (optional)
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Mix chile and salt in a small bowl to blend; set aside.
Pat fish dry with paper towels; drizzle skin side of fish with oil; spread chile-salt mixture all over skin side of fillets (if you don't like to eat the skin, coat the flesh side). Place fillets, skin side down, on grill. Cook for 5 minutes; turn fish over and grill, flesh side down, until cooked through, 1–2 minutes longer. Serve fish with lime wedges for squeezing over. If you'd like to make fish tacos, serve with avocado, cilantro sprigs, and tortillas.