Also known as:
Dorado, Dolphinfish (not to be confused with its namesake, the marine mammal dolphin)
Waters: Warm saltwaters worldwide.
Bright and colorful, this fish ranges in weight from 3 to 45 lbs.
The firm-textured, dark meat of Mahi-Mahi
turns white and opaque when cooked. It is a moderately fatty fish with a strong, pleasant flavor. The skin is tough and usually removed before cooking.
The firm steaks and fillets broil, grill, and pan-sear very nicely. They can also be cubed and added to soups and stews.
A strong- but not particularly full-flavored fish, Mahi-Mahi
benefits from bold spices and vibrant sauces.
Steaks and fillets should glisten and be of a bright, uniform color. Avoid those with streaky flesh that has taken on a brownish cast-these signs indicate that the fish has been sitting in the market a little too long.
(cooked, dry heat), 3 oz. (84.9g)
Total Fat: 1.0g
Excellent source* of: Selenium (40mcg), Niacin (10mg), and Vitamin B6 (0.88mg)
Good source* of: Potassium (484mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Substitutes for Mahi-Mahi:
Swordfish, mako shark.
is a Hawaiian word that means "strong-strong" for dolphin fish.