Wash and pat dry the fish. Then season the fillets with smoked paprika, salt, and pepper.

In a large frying pan, melt 2 tablespoons of butter over MEDIUM heat. Fry the mahi mahi for about 6 minutes per side, then remove and set aside.

In the same pan, melt the remaining 2 tablespoons of butter still over MEDIUM heat. Add the onions and green bell peppers and saute until they are tender - about 5 minutes. Add the minced garlic to the pot and continue to saute for another minute. Scrap up any of the pieces that are stuck to the pan from the fish, as well.

Pour in the can of diced tomatoes, Creole seasoning, hot sauce, a pinch of cayenne, and bay leaf, bring to a boil, then reduce heat to a simmer. Add the mahi mahi back to the pan and continue to simmer for an additional 10 minutes, stirring the sauce occasionally to prevent it from sticking. Before serving, remove the bay leaf and check flavoring to see if it needs additional salt, pepper, or more shakes of hot sauce.

To serve, place hot cooked white rice in a wide-brimmed bowl, spoon 1/2-cup of the Creole Sauce over the rice, then top with Mahi Mahi. Garnish with chopped green onions or parsley. Drizzle with fresh lemon juice.