Mahi-Mahi Filet, Asparagus, and Fennel

recipe

Mahi-Mahi Filet, Asparagus, and Fennel

with citrus vinaigrette

Brava Chefs photo

Brava Chefs
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.

Ingredients

  • 1.0 count cleaned and trimmed fennel bulb
  • 5.0 asparagus
  • 2.0 count mahi-mahi fillets (about 5 oz each and ½–1¼ inches thick)
  • 2.0 count mandarin oranges
  • 2.0 teaspoons champagne vinegar
  • 0.25 fresh tarragon
  • 2.0 spring lettuce mix
  • 1.0 pitted Niçoise olives
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Combos
  • Two Tray Cooks
  • Lunch
  • Dinner
  • Whole30®
  • Dairy Free
  • Fish
  • French
  • Glass Tray
  • Gluten Free
  • Keto
  • Meat Ingredients
  • Mediterranean
  • Metal Tray
  • Paleo
  • Recipes
  • Seafood
  • Serves 4
  • Single Ingredient Cooks
  • Three Zone Cooks
  • Vegan
  • Vegetable Ingredients
  • Vegetables
  • Weeknight

Instructions

  1. step
    1

    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.
  2. step
    2

    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.
  3. step
    3

    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.
  4. step
    4

    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.
  5. step
    5

    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.
  6. step
    6

    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.