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.

Best 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.

Buying Tips:

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.

Nutrition Value:

Mahi-Mahi (cooked, dry heat), 3 oz. (84.9g)
Calories: 118
Protein: 25.5g
Carbohydrate: 0.0g
Total Fat: 1.0g
Fiber: 0.0g
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.


Mahi-Mahi is a Hawaiian word that means "strong-strong" for dolphin fish.

Mahi-Mahi recipes

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