Chop up the mango, avocado, bell pepper, jalapeño, red onion, and cilantro. Combine the chopped veggies in a bowl with the lime juice and salt;

Cover and refrigerate until ready to use.

Rinse the rice in a strainer until the water runs clear to remove the starches;

Combine the rinsed rice, coconut milk, water, and salt in a medium pot over high heat

Once boiling, reduce the stove temperature to low, cover the pot, and let cook for 15 minutes. (begin to prepare fish while the rice is cooking);

After 15 minutes, remove the rice from heat and fluff. Squeeze the lime juice over the rice and stir to combine. Taste and add more salt if necessary. Set aside until ready to serve. 

Combine the flour and spices in a shallow bowl. Stir or whisk to combine;

Pat dry the fish fillets with a paper towel and then coat the fillets in the flour mixture;

Add the coconut oil to a frying pan on medium heat;

Once the pan is hot, begin frying the fish, 2 fillets at a time. 2.5-3 minutes per side;

Remove from heat once golden brown on each side. Cook the other two fish fillets;

To serve, put the cooked Mahi Mahi fillets on top of a serving of rice. Garnish with the Fresh Mango Avocado Salsa.