Floribbean Style Tilefish Pan Fried with Limes, Chilies, Tomato and Avocado

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1 tablespoon olive oil

2 peeled and sliced shallots

3 crushed garlic cloves

2 tablespoons toasted coriander seeds

1 tablespoon cumin seed

1 teaspoon dry red pepper flakes

1 1/2 cups dry white wine

3 tablespoons lime juice

1/4 cup heavy cream

1/2 stick (4 tablespoons) butter, very cold and cut in pieces

2 tablespoons olive oil

2 pounds tilefish steaks, cut 1/2 to 3/4-inch thick

Salt and pepper

2 large fresh beefsteak tomatoes, peeled, seeded and diced

1 clove finely chopped garlic

2 tablespoons chopped cilantro

1/4 cup white wine

1 avocado, peeled, pitted and diced