Mahi Mahi With Mango Salsa

1½ t. onion powder

1 t. garlic powder

1 t. smoked paprika

1 t. dried thyme leaves

1 t. dried oregano leaves

1 t. fine grain sea salt

½ t. freshly ground black pepper

½ t. cayenne pepper, or to taste

1½ t. cilantro

8 oz. fresh mango, cubed

3.3 oz. mango puree

2 oz. olive oil

2 oz. red onion, finely chopped

1½ t. lemon or lime juice

7 oz. cherry tomatoes

Combine all dry ingredients in a small bowl.

Pat fillets dry with a paper towel. Season the fillets liberally with the dry mix on both sides.

Place a large saute pan over medium-high heat and add butter and oil, just enough to coat the pan.

Add the seasoned fish to the pan. Cook until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.

To make the mango salsa, combine all ingredients. Squeeze lemon juice over the fish and serve with the salsa.