Step 1

Combine panko, coconut, macadamia nuts, parmesan, lime zest, ginger, garlic powder, cayenne, and salt in medium sized bowl.

Step 2

Coat Mahi Mahi filets in mixture, then tightly wrap coated filets in plastic wrap and refrigerate for 30 minutes.

Step 3

Heat coconut oil and butter in a pan over medium heat. Fry filets until coating is golden brown, about 2-3 minutes per side, or until internal temp reaches 137°F.

Step 4

Add diced mango, juice from orange and lime, and honey to a small pan. Simmer for 5 minutes.

Step 5

Add rum and water. Simmer for another 2-3 minutes. Turn off heat and let cool for 5 minutes.

Step 6

Add mixture to a food processor (or use an immersion blender) and puree. For an even finer sauce, run the mixture through a mesh strainer.

Step 7

If mixture is too thick, add more water.

Step 8

In a large bowl, combine the spinach, kale, romaine lettuce, cabbages, carrots, bell peppers, and green onions.

Step 9

Top with remaining ingredients—amount is your preference—and peanut dressing.

Step 10

In a small bowl, whisk together all ingredients.

Step 11

If the dressing is too thick, thin with water.

Step 12

Lay down a bed of the Thai Salad, add the avocado, dried cranberries, walnuts/peanuts, sesame sticks, and coconut flakes.

Step 13

Place one Mahi Mahi filet on top of the salad.

Step 14

Drizzle on the Mango Rum Sauce.

Step 15

Then drizzle the Peanut Dressing over everything.

Step 16

Drizzle some balsamic reduction over everything.

Step 17

Top with thinly sliced green onions for garnish.

Step 18

Enjoy!