For the pesto, combine parsley, green onions, kale, garlic, lemon juice, olive oil, Parmesan cheese, hemp seeds, salt and pepper in a food processor. Process until smooth. Add a small amount of additional olive oil if you would like a thinner pesto.
For the zucchini, toss zucchini and onion with canola oil, salt and pepper.
Heat sauté pan to medium-high. Sauté zucchini and onions until soft. Deglaze with lemon juice before removing from heat.
For the Mahi Mahi, season the fish with canola oil, lemon juice, granulated garlic, crushed red pepper, salt and pepper.
Preheat the grill to 400F. Grill the fish until cooked through (145F internal temperature).
To serve, layer the rice with zucchini, onions and Mahi Mahi. Top with the kale pesto to serve.