Rub each fillet with salt, black pepper, and olive oil.

Score the skin and sear on medium–high heat, skin side down, for about two minutes; then turn to medium– low for three more minutes (the fish should be almost cooked). Then flip over, turn off heat, and allow the fish to finish cooking in the pan.

Toss strawberries, jalapeño, cilantro, and red onion in the lime juice; sprinkle in a little salt. Serve over fish or on the side.

Melt butter in a pan. Add shallot and garlic and cook for two minutes over medium heat.

Then add passion fruit wine and flambé (ignite the wine with a long match and cook it) until the alcohol burns out, and reduce the sauce until it thickens a little.

Pour the sauce over the fish or serve it on the side.