Mahi Mahi (AKA Dolphin, Dolphinfish, Dorado)
Mahi Mahi

Mahi mahi is Hawaiian for “strong strong,” an apt name for this sweet-flavored, firm-textured fish that can rapidly reach up to 6 feet in length and 70 pounds in weight thanks to its voracious appetite. This beautiful, wide-ranging fish swims in some of the world’s warmest waters, eating squid, mackerel, shrimp, crab and a variety of small fish (including small mahi mahi).


Long a favorite menu item in Florida and Hawaii, mahi mahi can now be found in restaurants throughout the country. Supplies are highly seasonal, however, peaking in January-February and picking up again during the summer. During El Niño years, the fish tend to stay further from shore, decreasing the number typically caught. Attempts to farm the fish have not yet met with any real success.


Source
Hawaii, Florida, Taiwan, Ecuador, Brazil, Costa Rica, Fiji, Northern Australia.


Availability
Mahi mahi are generally available year-round, but supplies vary by region. The heaviest catches generally occur from November to March.


Cooking Tips

  • Mahi mahi’s relatively firm texture and mild, sweet flavor make it a very versatile fish.
  • Excellent grilled, baked, pan-fried or steamed.
  • Try serving it with a fruit-based salsa or guacamole.
  • Makes delicious sandwich.

Recipes
SESAME TERIYAKI MAHI
CAJUN MAPLE MAHI MAHI
EASY-BAKE MAHI MAHI
Directions:
Combine soy sauce, rice vinegar, sesame oil, brown sugar, green onions, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a medium-sized Ziploc bag with the pieces of fish and marinate at room temperature for 10-15 minutes. While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high. Place fish on grill top side down and grill 2-3 minutes. Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross grill marks. Turn fish over and cook an additional 3-4 minutes. Total cooking time should not exceed 10 minutes or so. Be careful not to overcook -- the fish should feel barely firm when done. Serve hot, with dipping sauce on the side. Makes 4 servings.
Directions:
Preheat oven to 400°F. Place the potato wedges in a large baking dish and pour 2 tablespoons of the olive oil over them. Add 2 sprigs of rosemary, all the garlic cloves, salt and pepper, and toss thoroughly. Bake for 15 minutes, then remove dish and turn the potatoes over. Place dish back in the oven and cook for another 10 minutes or so, until the potatoes feel tender when tested with a fork. Remove the dish from the oven and push the potatoes to the sides, making room in the center for the fish fillets to lie flat. Wash the fish fillets and pat dry with paper towels, then lay them flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs and scatter them over the fish. Add salt and pepper, then sprinkle the fillets with the bread crumbs and remaining 2 tablespoons olive oil. Return the baking dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3-4 minutes before serving. Makes 4 servings.