For the salsa:
Combine the peppers, onion, mangoes, pineapple, and papaya. Add the rice wine vinegar and a pinch of salt and pepper to taste. Mix well and refrigerate.
For the stuffing:
Heat the oil in a sauté pan over medium heat. Add the peppers and onion and cook until softened. Place on a sheet pan to cool.
Once cool, combine with crab, lobster, mayonnaise, mustard, Tabasco, panko, and a pinch of salt and pepper.
For the topping:
Melt the butter in a sauté pan. Add the macadamia nuts and cook until brown.
For the mahi-mahi:
Preheat oven to 400°F.
Make a horizontal cut in one edge of each fillet, creating a pocket by leaving the other three sides intact. Fill each fillet with stuffing. Heat the oil in a sauté pan over medium-high heat. Salt and pepper both sides of the fish and sear lightly. Move to the oven and bake for 12 minutes.