Mahi Mahi fish?
've never used it but have a piece frozen. Can anyone tell me how the texture of mahi mahi compares to other fish like haddock, cod or swordfish? This will help me know how to cook it and what to expect.
Favorite recipes, anyone?
I LOVE Mahi-Mahi & cook it often.
Some folks are scared away from it because raw it can have a pinkish-blueish color, but it cooks up white & definitely does NOT have a strong flavor like Bluefish, etc. Has a wonderful mild non-fishy flavor & a tender flakey texture. Closer to haddock than cod, & defiitely not as firm as swordfish. It really is a terrific versatile fish. You can bake, broil, or grill it, since it holds together well.
The first time I had it was during my honeymoon on the island of St. Lucia, where it's a restaurant favorite (they call it "dolphin" down there), thus I usually cook it at home with a jerk seasoning rub to bring back those island memories - :)
Mahi is wonderful. Make sure any of the dark bloodline (you'll know it, it's easy to spot) has been removed. Once that's gone you'll have a mild, yet meaty fish on your hands that cooks up white like halibut. Not as dense as swordfish or halibut, a little like yellowfin tuna with regard to texture, a little softer and flakier than cod. Kind of like flounder only thicker. Extremely verstaile, you can match just about any flavor with it.
You can grill it, bake it, broil it, fry it, or sautee it. You can probably poach it too, but I've never tried it that way. Fairly lean fish, so it needs a bit of fat during cooking to keep it moist. This is a frequent fish on my plate and I usually just salt and pepper it, sprinkle with a little granulated garlic, paprika and dill weed and then lightly saute. It is the perfect fish for fish tacos, and plays well with all kinds of salsas including fruit and/or veggie ones.
re: James Cristinian
JC, I think the exotic sounding mahi-mahi name was invented for dolphins because people were confused about dolphin the fish and dolphin the mammal, and they didn't want to order Flipper for dinner. Clever marketing, a la chilean sea bass.
The same fish nearer to the Mexican gulf coast was always called dorado, but increasingly it's referred to as mahi mahi, at least in Mexican tourist areas.
Good eating fish, as all have noted.
I baked the mahi mahi in high-ish temp oven 400; first I rubbed thai seasoning (lemon/peppery flavored) and salt then dotted with butter; cooked it about 18 minutes.
With regard to the name.....I think mahi means 'very strong' in Hawaiian.
Thanks everyone for your input. I enjoyed my mahi mahi.