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Apr 30, 2007 06:43 AM

Tons of Dolphin (Mahi Mahi)

My fiance went fishing yesterday and came back with 40 dolphin fish (also known as Mahi Mahi)- We have skinned, cleaned, fillet and bagged them. Now my freezer is stocked and I need some good ideas! I already made a great dip (be happy to post recipe) and grilled with fresh ginger, soy etc. Tonight we are doing blackened and I would like to make a burger out of it. Any other ideas?? I would love all the input you can give! :) Thanks!!!!!

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  1. Dolphin Francese is always a favorite of mine. Fish Tacos are yummy too. Where did you catch it all...wanna have me over for dinner!

    1. You are so lucky--this is one of my favorite fishes! Try poaching it in ginger ale & serving with diced fresh tomato, onion, and lime juice. It is also good in thai red curry, too.

      1 Reply
      1. re: Hungry Celeste

        That all sounds so yummy- any recipes for the red curry and Francese? We live in the Bahamas and Dolphiin are running like crazy now! :) One of the best times of the year!!!

      2. I have an easy, healthy dish for you:
        In a saucepan, put the fish (seasoned w/ s&p, maybe rub the bottoms w/ a bit of oil to prevent sticking) in. Add some broth, sliced shallots. Put a few spoonfuls of diced tomatoes (fresh or from can) on top of each piece of fish.
        Bring to a boil then lower to a simmer until cooked (maaaaaybe 10 min).
        Serve with basil chiffonade.

        I usually make couscous or some such side dish. A couscous salad would be nice with some more herbs perhaps.

        1 Reply
        1. re: laurendlewis

          This sounds heavenly and so simple thank you!

        2. I've been making mahi mahi ceviche lately and it has been excellent. I've been using store bought flash frozen filets. I'm sure it can be taken up a knotch with fresh catch.

          1. Lucky you!! There really isn't anything you can't do with these guys, though I wouldn't really want to make chowder. Orange and/or pineapple juice is a good addition to your soy-ginger marinade, if you didn't know that already, and anything you can do with coconut too. I like to do an emulsified marinade with orange juice and lemon juice, soy, ginger, garlic and olive oil then running it in the blender, then baking the fish in the marinade until it's just barely done. The marinade thickens and is awfully good on rice.

            I think the best I've had, though, was just hosed down with a lot of garlic/lemon butter and grilled. My oh my.