• 1 1/2 -2 pounds black sea bass filets (check filets carefully for pin bones), skin on, descaled
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

For the salsa

• 2 medium tomatoes diced (or about 2 cups cherry tomatoes, halved)
• 1 jalapeno seeded and finely diced (if you prefer more heat, keep the seeds in)
• 1/4 medium red onion diced
• 1/2 cup loosely packed cilantro chopped
• 1 clove garlic finely minced
• Juice of 1 lime
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

For serving

• 1 lime cut into wedges
• Sea salt