Wild Mahi-Mahi Fillet narrow display Wild Mahi-Mahi Fillet wide display

Wild Mahi-Mahi Fillet

Asparagus, fennel, and citrus vinaigrette


Active Time:
~25 min
Total Time:
~30 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 each fennel bulb. Cut fennel lengthwise into halves. Cut 3 fennel halves lengthwise into ½-inch slices. Slice remaining fennel half as thinly as possible and set aside for salad.
  • In large bowl, toss together ½-inch fennel slices, 2 teaspoons cooking oil and a pinch of salt.
  • Evenly spread fennel in Zones 1 and 3 of Brava metal tray.
  • Trim bottom 2 inches of asparagus. In same bowl, toss together asparagus, 2 teaspoons cooking oil and a pinch of salt.
  • Evenly spread asparagus in Zones 1, 2 and 3 of Brava glass 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 on top of fennel in Zones 1 and 3 of metal tray. Make sure thickest mahi-mahi fillet is on left side of Zone 1.


Slide glass tray into bottom oven shelf and metal tray into top shelf

  • Select “Mahi Mahi & Asparagus” on your oven 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 into small bowl.
  • Add Champagne vinegar, 1 tablespoon plus 1 teaspoon extra-virgin olive oil and a pinch of salt; stir well.


Make salad

  • Using your hands, peel remaining mandarin oranges and separate into segments.
  • Remove tarragon leaves from stems; coarsely chop leaves.
  • In large bowl, toss together spring lettuce mix, mandarin segments, 2 teaspoons 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.