Pat mahi mahi fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, lime juice, kosher salt, black pepper and ground cumin. Brush both sides of each fillet with the mixture and let rest 10 minutes at room temperature.

Grill fish

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil grates lightly. Place fillets skin-side down (if skin on) and grill 3–4 minutes without moving, until grill marks form. Flip and grill 2–4 more minutes until fish is opaque and flakes easily (internal temp 130–135°F for moist fish). Remove from heat and tent loosely with foil to rest 3–4 minutes.

Mango Sauce (for fish)

Make sauce

Combine 1.5 cups diced ripe mango, 2 tbs fresh lime juice, 1 tbs honey, grated ginger, seeded jalapeño (if using), 0.25 tsp salt and 2 tbs water in a blender or food processor. Pulse to a smooth but slightly textured sauce. Taste and adjust lime, honey or salt. Transfer half of the sauce to a small bowl to serve warm or at room temperature over the fish; reserve the rest for drizzling on the salad if desired.

Salad

Toast walnuts

In a dry skillet over medium heat, toast walnuts, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool.

Assemble salad base

In a large bowl combine 8 cups arcadian mix, 1 diced mango, 1 cup seasonal berries, 0.25 cup thinly sliced red onion (if using) and the toasted walnuts. Toss gently to combine.

Pineapple Vinaigrette

Make vinaigrette

In a jar or small bowl combine 0.5 cup pineapple juice, 2 tbs white wine vinegar, 1 tsp Dijon, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Whisk while slowly streaming in 4 tbs olive oil until emulsified. Taste and adjust seasoning or sweetness. Chill briefly if not using immediately.

Dress salad

Right before serving, pour vinaigrette over the salad (start with about 3–4 tbs and toss; add more to taste) and toss gently until evenly coated.

Finishing & Plating

Plate

Divide dressed salad among 4 plates, mounding slightly. Place a grilled mahi fillet atop each salad.

Sauce & garnish

Spoon 2–3 tbs mango sauce over each fillet and drizzle any reserved sauce over the salad if desired. Garnish with extra mango slices, a few microgreens or cilantro, toasted walnuts and a lime wedge alongside.

Serve

Serve immediately while the fish is warm. Offer additional vinaigrette and lime wedges at the table.