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1
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste.
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2
Add the onions and jalapeno, toss to coat and let sit at room temperature while you grill the fish.
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3
Heat a grill (gas or charcoal) to medium-high heat.
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4
Brush the fish on one side with canola oil and sprinkle with salt, pepper, the paprika and 2 teaspoons cumin.
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5
Flip, brush the second side with canola oil and sprinkle with salt and pepper.
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6
Place the spice-rubbed side down on the grill, cover and cook until the first side is crusty and golden-brown, 5 to 6 minutes.
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7
Flip and cook uncovered another 5 or so minutes, until just barely cooked through.
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8
Place the fish on a platter and top with the onion mixture.
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9
Let the fish sit at room temperature for 30 minutes to 1 hour.
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10
While the fish cures, make the avocado and mango topping.
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11
Put the avocado and mango in a large bowl.
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12
Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the remaining 1/2 teaspoon cumin, the cilantro, and salt and pepper and toss gently to combine.
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13
Scrape most of the onion mixture off the fish, spoon the mango mixture across the top, garnish with whole cilantro leaves and serve.
