In a small bowl combine smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and freshly ground black pepper. Stir to blend evenly.

Prepare fish

Pat mahi-mahi fillets dry with paper towels. Brush both sides lightly with olive oil to help the spice adhere.

Season

Generously rub the blackening spice on both sides of each fillet, pressing lightly so it forms a compact crust.

Cook

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (2–3 minutes). Add 1 tbs neutral oil and 1 tbs unsalted butter. When butter foams and oil shimmers, place fillets in the pan (do not crowd; cook in batches if needed). Sear for 3–4 minutes without moving until a dark crust forms. Flip and cook 2–3 minutes more until fish reaches 135–140°F (opaque and flakes easily). Remove to a warm plate and tent loosely with foil for 3 minutes.

Cabbage Slaw

In a large bowl combine shredded green cabbage, shredded red cabbage, and grated carrot.

In a small bowl whisk rice vinegar, lime juice, honey, sesame oil, salt, and black pepper until honey dissolves.

Pour dressing over the cabbage mixture and toss well to coat. Let sit at room temperature for 10 minutes to soften slightly and allow flavors to meld. Taste and adjust salt or lime if needed.

Pineapple Pico de Gallo

In a medium bowl combine diced pineapple, diced roma tomato, finely chopped red onion, minced jalapeño, and chopped cilantro.

Add lime juice and salt, stir to combine. Let rest 5–10 minutes to allow juices to mingle. Taste and adjust salt or lime if desired.

Assembly & Serving

On each plate place a generous scoop (about 3/4 cup) of cabbage slaw slightly off-center.

Lay a blackened mahi fillet on top or beside the slaw.

Spoon 2–3 tablespoons of pineapple pico over the fish (or alongside).

Fan 3–4 slices of ripe avocado next to the fish. Drizzle 1 to 2 tablespoons of Sweet Thai Chili sauce over the fish and avocado (or serve sauce on the side for dipping).

Garnish with fresh cilantro leaves and serve with a lime wedge. Squeeze lime over fish just before eating.