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In a food processor, combine avocado, cilantro, jalapeño, lime juice, 2 tablespoons water and 1 of the garlic cloves.
Pulse until finely chopped. Transfer to a small bowl and stir in shallot.
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add remaining 2 garlic cloves and cook until fragrant, about 1 minute.
Add greens and 1/4 teaspoon of the salt.
Cover and cook, stirring frequently, until tender, about 5 minutes; add water a few tablespoons at a time if necessary to keep greens from sticking.
Transfer greens to a platter and keep warm.
Wipe out the skillet and place over medium-high heat.
Add remaining 1 tablespoon oil.
Sprinkle paiche with remaining 1/2 teaspoon salt.
Add to the skillet and cook until just opaque in the center, about 4 minutes per side.
Place fish on top of greens and spoon sauce over fish.