A Guide to Buying and Cooking Mahi Mahi

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FoodNetwork-Fish7/13/06

Photo by: TheresaRaffetto212.375.9432 ©Theresa Raffetto

TheresaRaffetto212.375.9432, Theresa Raffetto

FoodNetwork-Fish7/13/06

Mahi mahi has long been known as dolphin fish because it swims next to boats like dolphins often do. The fish is now known by its more consumer-friendly Hawaiian name, which means "strong strong."

Found mostly in the South Atlantic and Caribbean, mahi mahi's fast growth rate ensures an abundant supply. They average 3 to 6 pounds, but the largest can reach 70 pounds. The best quality and most expensive varieties are caught by troll fishing in Hawaii.

Mahi mahi is a beautiful fish; bright, iridescent blue-green and gold colored skin is a good indicator of freshness. It is sold filleted or in steaks, and the meat should be firm and pink to beige in color. Darker portions of flesh have a stronger flavor and can be trimmed off, and the thick skin should be removed before cooking, unless grilling or broiling.

Cooked mahi mahi flesh is lean and sweet with a firm texture and large flakes. It is a popular choice for grilling because it doesn't fall apart easily. It can also be sautéed, broiled, baked or used in soups, and its mild flavor works well with Caribbean and Pacific Rim spices. Similar fish include swordfish, tuna or striped bass.

Because of high mercury levels, limit children's consumption of mahi mahi to three meals a month or fewer.

Mahi Mahi Recipes

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