Native to South Pacific and Caribbean waters, “Mahi-Mahi,” is Hawaiian for “strong-strong.”
Their large head and gold-green and blue skin are their defining characteristics with a slim-line, powerful body that loves to pull on the line and fight the experienced kayak fisherman.
Mahi-Mahi is a bright-colored fish, with gold and blue-green skin. Adult fish can grow to 8-pounds or more, with the best specimens coming from deep waters off the Hawaiian Islands.
Mahi-Mahi flesh is firm and has a light taste. The fish holds flavor well and reflects the taste of the spices and seasoning. The fish comes in filets or steaks, and the best meat is the pale, white meat. Remember to remove the skin before baking or roasting, but if you feel like grilling the fish, leave the skin on to protect the flesh.
Here are 15 recipes and cooking tips for Mahi-Mahi, give them a try.
1. Macadamia Crusted Mahi-Mahi
2 x 6oz. Fillets of Mahi-Mahi
1-cup heavy whipping cream.
2-tablespoon olive oil.
½-cup white wine.
1-tablespoon fish bouillon.
1-tablespoon Lemon Juice.
1-tablespoon Worcestershire Sauce.
1-teaspoon crushed Himalayan pink salt.
When the fish reaches room temperature, remove the skin from the filet and lightly salt the meat with crushed Himalayan pink salt and cracked black pepper. Mix half of the lemon juice, and half the Worcestershire sauce in a small bowl and roll the fillets in the marinade before dusting with flour.
Top the fillets with crushed macadamia nuts and bake in the oven for 45-minutes at 375F.
Pull the Mahi-Mahi filets from the fridge at least 30-minutes before placing on the grill or baking in the oven. Allow them to reach room temperature before cooking, and you’ll receive a more tender flesh. The fish also absorbs rubs, spices, and sauces better at room temperature.