Cut potato into ½" wedges. Place potato wedges on prepared baking sheet and toss with 1 tsp. olive oil, seasoned salt, and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until tender, 20-25 minutes. While potatoes roast, prepare ingredients.

Peel, trim and slice carrot into ¼" slices on an angle. Coarsely chop macadamia nuts. Stem and coarsely chop cilantro. Combine cornstarch and 2 tsp. water in a mixing bowl until smooth. Set aside. Drain mandarin oranges and coarsely chop. Combine oranges and sweet chili sauce in another mixing bowl. Set aside. Halve mahi-mahi and pat dry.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add carrot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until carrot is tender, 5-7 minutes. If carrots need more time, add 2 Tbsp. water and stir occasionally until tender, 2-3 minutes. Remove from burner and stir in macadamia nuts and cilantro. While carrot cooks, preapre mahi-mahi.

Stir cornstarch mixture to recombine. Place coconut panko on a plate or in a shallow bowl. Place a mahi-mahi piece on cornstarch mixture, coating one side. Then place mahi-mahi on panko, cornstarch-side down. Press gently to adhere. Mahi-mahi will only be crusted on one side. Repeat with remaining mahi-mahi pieces.

Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add mahi-mahi to hot pan, panko-side down. Cook until panko is lightly browned and mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. Remove cooked mahi-mahi to a plate and season with a pinch of salt. Plate dish as pictured on front of card, topping mahi-mahi with mandarin-chili sauce. Bon appétit!