In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt and black pepper. Mix thoroughly.

Season the fish and shrimp

Pat mahi-mahi fillets and shrimp dry with paper towels. Brush both sides of fish and the shrimp lightly with 1 tablespoon olive oil and a squeeze of lemon. Generously press the blackening seasoning onto both sides of the mahi and into the shrimp so they are evenly coated.

Cook the shrimp

Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter is foaming, add shrimp in a single layer. Cook 1–2 minutes per side until opaque and lightly charred. Transfer shrimp to a plate and tent with foil.

Cook the mahi-mahi

Return skillet to heat and add remaining 1 tablespoon butter and 1 tablespoon olive oil. When hot, add mahi fillets presentation-side down. Sear without moving for 3–4 minutes until a dark crust forms. Flip and cook 2–4 minutes more until fish flakes easily and reaches an internal temperature of 140–145°F (60–63°C). Remove to a cutting board and rest 3 minutes. Squeeze remaining lemon over the fish before serving.

Finish

If desired, return shrimp to skillet for 30 seconds to warm and coat with pan juices. Plate the fish and arrange shrimp alongside.

Coconut Rice

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan combine rinsed rice, coconut milk, water, salt, sugar and butter. Stir to combine.

Bring to a gentle boil over medium heat, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Mango Salsa

Peel and dice the mango into 1/3-inch pieces. Dice red bell pepper and red onion to similar size.

In a bowl combine diced mango, red bell pepper, red onion, chopped cilantro and minced jalapeño.

Add lime juice, olive oil and salt. Toss gently to combine. Taste and adjust salt or lime as needed. Refrigerate briefly if not serving immediately.

Side Salad

In a large bowl combine mixed greens, sliced cucumber and halved cherry tomatoes.

Whisk together olive oil, red wine vinegar, salt and pepper. Drizzle dressing over salad and toss just before serving.