Heat oil in a large cast-iron skillet over medium high heat. Sprinkle ¾ teaspoon salt, Italian seasonings, crushed red pepper and black pepper all over the salmon. Lay salmon fillet in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the skin is opaque about half way up the side of the fillet, 4 to 6 minutes, depending on thickness. Flip salmon over and remove skillet from heat. Allow salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side to desired doneness, about 4 minutes more.

Meanwhile, peel pit and mash avocado with basil, lime juice and the remaining ¾ teaspoon salt. Serve salmon topped with avocado mash sprinkled with scallions if desired.

Pre-heat oven to 400°F.

Place the butter in large a baking dish and melt in the oven, about 2 minutes. Remove it from the oven and place the Mahi-Mahi portions in the baking dish, turning once to coat with the butter.

Sprinkle them with the lime juice and season with salt and pepper.

In a separate bowl, combine the Panko breadcrumbs and paprika and season the portions with the mixture.

Bake the  fish,  uncovered,   for   about  20   minutes,  or  until  the  top   is lightly browned and the fish flakes easily when pierced with a knife.

Remove from the oven and serve warm with your favorite side.

The recipe may be doubled to serve 6 to 8. Choose a baking dish large enough to hold two portions without overlapping them.