Directions: 1. Season fillets with seasoning and let sit at room temperature until ready to cook. 2. Cut fibrous, hard ends of asparagus and give them a good wash. Usually sand and grit can be found if not wash thoroughly. 3. On medium-high heat with 1 tbsp olive oil, saute the asparagus about 10 minutes or until browned. Set aside on serving plate. 4. In a non-stick frying pan, add 1 tbsp olive oil and sear mahi mahi fillets. Cook on medium or medium-high for about 10 minutes on each side. Try to flip only once, which will prevent flaking. 5. Meanwhile, prepare the rainbow medlew by dicing the vegetables and mango into small cubes. Mix together in a mixing bowl and sprinkle one piece of lemon wedge. 6. Place components accordingly on a serving plate and serve hot.