Mahi-Mahi Filet, Asparagus, and Fennel narrow display Mahi-Mahi Filet, Asparagus, and Fennel wide display

Mahi-Mahi Filet, Asparagus, and Fennel

with citrus vinaigrette


Active Time:
~25 min
Total Time:
~41 min

About this Recipe

We wanted to take this wild mahi-mahi out of the Pacific and incorporate Provençal flavors like fennel and fresh tarragon. The Niçoise olives, though, are the real secret. They add a nice brininess that really transports you to the French Mediterranean.



Prep fennel & asparagus

  • Trim and discard root end from fennel bulb. Cut fennel lengthwise into quarters. Cut 3 fennel quarters lengthwise into ½-inch slices, leaving core intact. Cut away core from remaining fennel quarter; slice fennel quarter as thinly as possible and set aside for salad.
  • In medium bowl, toss together ½-inch fennel slices, 1 teaspoon cooking oil and a pinch of salt.
  • Evenly spread fennel in Zone 3 of Brava metal tray.
  • Trim bottom 2 inches of asparagus. In same bowl, toss together asparagus, 1 teaspoon cooking oil and a pinch of salt.
  • Evenly spread asparagus in Zone 1 of metal tray.


Prep fish

  • Pat mahi-mahi dry with paper towels. Season fish on both sides with a pinch of salt and pepper.
  • Place mahi-mahi in Zone 2 of metal tray. Make sure thickest mahi-mahi fillet is on left side of Zone 2.


Slide metal tray into top shelf

  • Select “Mahi-Mahi Filet, Asparagus, and Fennel” on your Brava touchscreen and follow instructions.
  • After plugging in TempSensor, insert it horizontally through center of mahi-mahi fillet
  • While food cooks, prepare vinaigrette and salad.


Make citrus vinaigrette

  • Cut 1 mandarin orange in half crosswise and squeeze juice from one half into small bowl. You will have ½ mandarin left over.
  • Add Champagne vinegar, 2 teaspoons extra-virgin olive oil and a pinch of salt; stir well.


Make salad

  • Using your hands, peel remaining whole mandarin orange and separate into segments.
  • Remove about half of tarragon leaves from stems; coarsely chop leaves. You will have some tarragon left over.
  • In medium bowl, toss together spring lettuce mix, mandarin segments, 1 teaspoon chopped tarragon, thinly sliced fennel and olives.


Dress salad & serve

  • When your food is done, arrange mahi-mahi, fennel and asparagus on individual plates.
  • Add half of vinaigrette to salad, season with salt and pepper and toss. Taste and add more vinaigrette if desired.
  • Transfer salad to plates. If desired, drizzle mahi-mahi with remaining vinaigrette.