Dry filets with a paper towel and season with salt and pepper. (I used smoke-infused salt and pepper.)
Combine all marinade ingredients and mix with a hand infuser or a blender
Divide marinade into two equal halves, in separate bowls or cups, one for the marinade and the other for the sauce.
Brush all sides of the fish with the marinade. If there is any left over, do not mix it with the marinade reserved for the sauce--you don't want any residue from the surface of the fish getting into the sauce.
Wrap the fish in plastic and let it rest for at least fifteeen minutes.
Bring a skillet to medium-high heat. On my gas cooktop this takes four to five minutes. When it's hot, add enough avocado oil to the pan to cover the surface.
Place the filets in the pan--they should sizzle when they hit the surface. If they have skin, place them skin-side down. Let them cook undisturbed for 4-5 minutes. The goal is a crispy sear on this side of the fish. Some blackening may occur from the sugars.
Turn the fish over and continue to cook for two to three minutes. The fish should be flaky. Be careful--it can be fragile!
Remove fish from the pan and place on a plate to rest. It will continue to cook from the internal heat.
Reduce heat to medium. Whisk together the reserved portion of the marinade and four tbsp of the broth.. Add the mixture to the pan and bring to simmer.
Whisk together the corn starch and the remaining one tbsp of broth and whisk this into the pan. It should thicken in thirty to sixty seconds.
Swirl some sauce onto a plate and place the fish, seared side up, on top of the sauce. Do not put sauce on top of the fish! You want to preserve that crispy seared side that you created earlier, both for appearance and mouth feel.
