Follow these clear and concise steps to create this delightful dish:

Preparing the Cilantro Lime Rice

1. Rinse Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear.
2. Cook Rice: In a medium pot, add the rinsed rice and vegetable broth or water. Bring to a boil.
3. Simmer: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
4. Fluff & Season: Remove from heat, fluff the rice with a fork, and stir in the chopped cilantro, lime juice, and salt to taste. Keep warm.

Making the Pineapple Mango Salsa

5. Combine Ingredients: In a medium bowl, combine the diced pineapple, mango, red onion, and jalapeño.
6. Add Cilantro & Lime: Stir in the chopped cilantro and lime juice. Season with salt to taste and mix well.
7. Chill: Let the salsa sit for at least 10 minutes to allow flavors to meld.

Cooking the Blackened Mahi-Mahi

8. Prepare Spices: In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, and salt.
9. Coat Fish: Pat the Mahi-Mahi fillets dry with paper towels. Rub both sides with olive oil and then coat evenly with the spice mixture.
10. Heat Pan: Heat a non-stick skillet over medium-high heat. Add a tablespoon of oil to the pan.
11. Cook Fish: Place the fillets in the skillet and cook for 3-5 minutes on each side until the fish is flaky and charred to your desired level. Be careful not to overcook.
12. Remove from Heat: Once cooked, remove the fillets from the pan and let them rest for a few minutes.