Preheat the oven to 425F.
For the sauce, whip together the avocados, mayonnaise, olive oil, dijon mustard, juice of 2 limes, garlic, onion and jalapeno until a smooth sauce is formed. For a thinner sauce, add additional olive oil. Season to taste with salt and pepper.
For the fish, lightly dust each filet with flour. To bread, dip the filets in the eggwash, then into the bread crumbs.
Heat canola oil over high heat until very hot, then sear the filets until crisp and golden brown on each side (about 2 minutes per side).
Transfer the fish to the oven and bake until cooked through (about 10 minutes).
Serve with remoulade and additional lime.