1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced
One 3-pound center-cut mahi mahi fillet
Canola oil, for brushing
1 tablespoon sweet paprika
2 1/2 teaspoons ground cumin
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh cilantro leaves, plus more for garnish