The mahi-mahi, or Dorado, is a large game fish with firm flesh that holds up well for
grilling,
broiling,
and frying. It is a warmwater species found readily around the world.
The skin of the mahi-mahi is among the most beautiful: the iridescent
golds, greens, and blues fade once the fish is harvested.
A Little Bite of History
Mahi-mahi means “strong strong” in Hawaiian, but the fish was
originally known as “dolphin-fish” and is still a source of confusion
on menus in some regions. Because of the public’s hesitancy to consume
dolphin (the mammal) - which is unrelated - the newer name has
generally been adopted in most parts of the world.
Buying Tips
It is typically sold as steaks
or fillets. These will be firm with a “spring” to the flesh; moist, but
with no residual liquids in the package. Fillets will have visible rows
of red blood spots or “lines.” Meat is pink when fresh, but will become
opaque-white when properly cooked.
For any preparation other than grilling, request that the skin be removed before buying.
Storage Tips
Rinse well and dry with paper towels. Keep elevated on a rack over
ice with a top layer of plastic to prevent drying out. Refrigerate no
more than two days. Mahi-mahi freezes well for up to four months, but
ideally should be double-wrapped in freezer paper.
Usage Tips
• Always begin grilling with the skin side down. This will help keep
the flesh from breaking apart. The skin is tough, however, and should
be removed before serving.
• This is a bold-tasting fish that can stand up to heavy seasoning and flavorful sauces.
• Baste often or cook in liquids. Mahi-mahi is a low-fat fish and can dry out quickly.
Substitution Tips
Swordfish, striped bass, mackerel
Try one of our favorite mahi-mahi recipes:
Mahi Mahi Burgers
Lime And Cumin Mahi Mahi
Mahi Mahi Ceviche
