Bring the stock to a boil. Add the creole seasoning and quinoa. Cover and cook per the instructions on the quinoa package. Fluff and let cool slightly.
Toss with the red pepper, jalapeño , cilantro, oil and lime.
Combine all the ingredients in a blender. Pulse, adding enough water to bring the salsa to the consistency of heavy cream.
Warm the butter in a non-stick frying pan large enough to hold all four fillets. Cook gently over low heat until just warmed through/translucent, flipping the fish as required. Cook it longer if you want it cooked through.
To serve mound the quinoa salad in the middle of the plate. Place the fish overtop and drizzle with the avocado salsa.
1/2 tsp of creole seasoning is pretty lightly seasoned. If you want to make this to go with something more assertive than fish or as a stand-alone quinoa salad, add 1 full tsp. Black beans make a nice to the quinoa salad if serving it with poultry.