Combine all ingredients through lime juice. Refrigerate while you prepare fish. Once fish is cooked, remove “salsa” from refrigerator and mix in cilantro.
Prepare fish:
Delicately pat filet(s) dry and season with salt, pepper and chili powder.
Heat a stainless steel pan over medium heat. Melt butter in pan.
Pick the prettiest side of fish to be your “presentation” side and sear that side first. Once it is a golden brown, flip the filet and sear the other side.
Pour wine into the pan and over the fish and add the lime slices to the pan so that they are cooked in the wine.
Continue to cook over medium heat until the turbot flakes easily with a fork and is opaque in the center. Continue to spoon the wine / pan juices over the fish as it cooks. The time will vary greatly by the size of your filets.
Spoon a generous helping of the Grapefruit-Avocado Salsa over each serving of turbot.