Mix spices onto a plate. Season the fish on both sides. Add 2 tbsp of butter and melt in a cast iron skillet. Over medium heat, sear the fish on each side for about 3-4 to four minutes.
To make the salad we like a mixture of butter crunch and romaine lettuce. Top with sliced red onion, mushrooms, cilantro, and avocado.
Remove the fish from the heat, leave it resting in the pan for a minute or two.