If using mahi-mahi, pat dry, halve, and season both sides with a pinch of salt. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until fish reaches minimum internal temperature, 3-4 minutes per side, adding peanut-panko mixture to seared side after flipping. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
If using chicken breasts, pat dry and season both sides with a pinch of salt. Follow same instructions as salmon in Step 3, adding topping and baking until chicken reaches minimum internal temperature, 17-20 minutes.