Pat the mahi-mahi fillets dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika and garlic powder. Rub each fillet with olive oil, then evenly season both sides with the spice blend.

Cook fillets

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2 minutes). Add 1 tsp olive oil if pan looks dry. Place fillets presentation-side down and sear for 3 minutes without moving to develop a crust. Flip and cook 2–3 more minutes until internal temperature reaches 135–140°F (opaque and flakes easily). Remove to a plate and let rest 3 minutes.

Citrus-avocado salsa (starter topping)

Prepare fruit and avocado

While the fish cooks, peel and segment the grapefruit and orange over a bowl to capture juices; reserve any juices. Dice the avocado into 1/2-inch cubes and place in a mixing bowl.

Make salsa

Add the citrus segments, finely diced red onion, chopped cilantro and minced jalapeño to the avocado. In a small bowl whisk together lime juice, extra-virgin olive oil, reserved citrus juice (if any), salt and black pepper. Gently fold the dressing into the avocado-citrus mixture, taking care not to mash the avocado. Adjust seasoning to taste.

Plating & garnish

Divide microgreens or baby arugula among four small starter plates. Place one seared mahi fillet on each bed of greens.

Spoon 2–3 tablespoons of the citrus-avocado salsa over each fillet. Garnish plates with 6 tortilla chips or 6 crostini per serving and a lime wedge. Serve immediately so the chips stay crisp.