Cook the Mahi-Mahi any style, set aside.

In a saute pan, cook the onion in olive oil until clear.

Add bell pepper and asparagus, stir until al dente.

Add the olives and heat them through.

Top the Mahi-Mahi with the mixture.

Add feta.

Cut the bacon into small pieces and sauté until crisp, drain and keep fat.

Sauté the onion in the bacon grease until clear.

Add garlic, stir a bit but do not brown. Add the greens and chicken broth.

Cover and simmer until tender-say, 5 minutes.

Add the vinegar and bacon, heat through.

Season and flour the Mahi-Mahi fillets.

Sauté in canola oil until golden.

I would serve with dirty rice.

Sauté onion in the butter until it just starts to brown.

Add chicken broth and turn off heat.

Blanch the asparagus.

Cook the mahi-mahi over an open flame.

Toss the mint into the onions.

Place onion mixture on the plate. Top with Mahi-Mahi. Add asparagus.

Garnish with lemon and serve with a side salad.

Put all ingredients in a sauté pan and cover - simmer for 5 or so minutes depending on how thick the fish is.

Melt the butter, toss in the vegetables and add seasonings. 

Spread out evenly on a sheet pan; bake at 400° for 15 minutes or until the fennel is tender. 

Cook the fish, any style. 

Can be cooked with the vegetables.