Striped Bass With Cilantro-Onion Salad

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3 tablespoons fresh lime juice, divided

3 tablespoons plain 2% reduced-fat Greek yogurt

1 tablespoon water

3/4 teaspoon salt, divided

1 avocado, peeled and pitted

3 tablespoons extra-virgin olive oil, divided

4 (6-ounce) wild or farmed striped bass fillets

1/2 teaspoon freshly ground black pepper

3 cups loosely packed cilantro leaves (about 1 bunch)

2 cups thinly sliced onion

Chipotle Tabasco sauce, optional

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