1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat fish with 1 tablespoon oil, season with salt, and place in pan (wash hands). Cook 6–8 minutes on each side until centers of fillets flake easily and are 145°F.
2. Chop cucumber and onion finely. Halve mango and avocado, scoop out flesh, and chop finely; combine with cucumbers and onions. Whisk ponzu sauce, lime juice, and remaining 2 tablespoons oil until well blended. Toss with cucumbers, onions, mango, and avocado; serve over fish.

Note: Always check fish for bones.