In a medium bowl, whisk together 2 teaspoons of vinegar, 1 and ½ tablespoons of lemon juice, and ¼ cup creamy peanut butter. Toss in red cabbage, 3 tablespoon green onions, carrots, jalapeño and garlic powder. Season with salt/pepper to taste and place in the refrigerator until ready to use. Preheat grill to medium-high heat. In a small bowl, whisk together ¼ cup creamy peanut butter, ground ginger, 2 teaspoons green onions, soy sauce, and water. Season with salt/pepper to taste. Spread about 1 tablespoon of the glaze onto each piece of mahi-mahi. Grill for 3-5 minutes per side, until golden and thoroughly cooked throughout. To serve, place a generous amount of the jalapeño peanut butter slaw on a serving platter and arrange the grilled ginger peanut glazed mahi-mahi on top.
Nutrition information per serving:
Trans fats: 0 g
Cholesterol: 150 mg
Carbohydrate: 12 g
Sodium: 810 mg