Pat mahi mahi fillets dry with paper towels. Brush both sides with 2 tbs olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. If blackening, coat both sides lightly with the blackening spice blend (about 1 tbs total). Let rest at room temperature 10 minutes while you prepare the salad and dressing.

Grill or blacken

For grilling: preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Grill fillets flesh-side down 4–5 minutes until well-marked, flip and cook 3–4 minutes more until opaque and flaky (internal temp 135–140°F / 57–60°C). For stovetop blackening: heat a heavy skillet or cast-iron over medium-high heat until smoking, add 1 tbs oil, place fillets and sear without moving 3–4 minutes per side until a dark crust forms and fish is cooked through. Remove fish and rest 3–4 minutes; squeeze lemon wedges over before serving.

Dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, 1 tsp honey (or agave), 1 tsp rice vinegar, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness to preference. This yields a bright, slightly sweet citrus vinaigrette that complements the mango and mahi.

Salad Assembly

In a large bowl combine 6 cups torn mixed lettuce, 1 cup diced mango, 1/2 cup thinly sliced red bell pepper, 1/2 cup sliced cucumber, 3/4 cup halved cherry tomatoes, and 2 tbs thinly sliced red onion if using. Drizzle about two-thirds of the dressing over the salad and toss gently to coat evenly. Reserve the remaining dressing for finishing.

Divide the dressed salad between two plates or bowls. Top each portion with one rested mahi fillet (whole or flaked). Spoon any juices from the resting fish over the salad and drizzle remaining dressing as desired.

Garnish with cilantro leaves and 2 tbs toasted pumpkin seeds or chopped peanuts per plate and sliced avocado if using. Serve immediately with a lemon wedge alongside.