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How to cook Mahi-Mahi

I just bought some Mahi-Mahi, I have cooked many types of fish before but do not really know the best way to cook Mahi-Mahi. Any cooking instructions-help will be appreciated.

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  1. I prefer a simple Chinese style...steamed with Ginger and Scallions. Seasoned with Soy Sauce and finished with a quick hot oil flash drizzle over the ginger and scallions.

    If you are looking for pan fry or roast.....coat with Macadamia Nuts.

    12 Replies
    1. re: fourunder

      I agree, this is one of my favorite ways to cook fish.

      1. re: fldhkybnva

        After eating it I can see why it would lend well to steaming. It has a very firm structure which would hold up well against the steam.

      2. re: fourunder

        f, do you steam it in a bamboo steamer? If so, do you then transfer it to a skillet for the "flash"? Sounds good.

        1. re: c oliver

          The "flash" (if I am understanding fourunder correctly) would be just from drizzling the hot oil over the fish as a finishing touch.

          1. re: ipsedixit

            Thanks. Will that happen in a bamboo steamer? I really like this idea.

            1. re: c oliver

              Steam in bamboo tray
              Meanwhile heat up the oil in separate pan
              Remove fish from tray when done
              Plate fish
              Garnish with some slivered ginger (optional, my preference)
              Drizzle with hot oil
              A little dusting of toasted sesame seeds does hurt either

                1. re: c oliver

                  Yes, in a Bamboo steamer, or wok with a rack underneath covered

                  Ipse is correct, hot oil from a a pot or pan drizzeled over unsteamed Julienne scallions and ginger.

                  Fish can be on a lettuce or Napa Cabbage....but I have the fish sitting on a plate, or shallow dish with a 1 inch rise to collect the liquid

                  1. re: fourunder

                    What are you doing up so early (for you)? Or haven't you gone to bed yet? Thanks for the info, bud.

                2. re: ipsedixit

                  A little fermented black bean sauce is good too.

            2. re: c oliver

              I steam in parchment. It's also great steamed on a bed of greens like kale.

          2. Grilled for tacos w/ a side of spicy-fruity salsa (jalapeño, mango, papaya, pineapple chopped mint, or cilantro), or Wasabi-crusted (mix wasabi with mayonnaise and slather over seasoned fish, dredge presentation side with panko and pan-fry in butter crust side down. Finish in oven). Side of wasabi smashed potatoes, and butter sautéed bok Choy, or gailan.

            1. It is a great fish and you can cook it anyway you like. It takes well to many preparations. If you've never cooked it before (and depending on your tastes) the only suggestion I'd make is about the bloodline (dark streak) - if your piece has a prominent one - that part has a stronger "fishy" taste than the rest of the meat. If that is a turn off for you, trim accordingly.

              I've had it grilled, pan seared, sautéed, fried, in fish tacos and sandwiches - with just a squeeze of lime and with mango salsa . . . the point being it works well with a lot of things.


              1 Reply
              1. re: thimes

                Thank you all. I am going to try to bake it with a butter sauce made with butter, garlic, honey, mustard, and lemon. I am hoping it turns out well.

              2. I like it grilled in fish tacos too. About the only thing I can add is don't overcook it. It's like tuna or swordfish in this respect.

                1. This is one of the most versatile fish out there and takes well to many types of preparations and cooking methods.

                  First, I do second the previous recommendation to make sure that the blood line is removed.

                  I've cooked Mahi...

                  1. Simply broiled with a little olive oil, lemon and salt & pepper. Or sometimes I add some Zaatar
                  2. Slipped into a veracruz sauce and simmered
                  3. On the BBQ with regular old BBQ sauce
                  4. Lightly dredged in seasoned flour and all excess flour shaken off, then pan sauteed
                  5. Deep fried for a sandwich
                  6. Finely diced and used in ceviche
                  7. Minced and sauteed with onions, chile pepper and cilantro for a taco filling
                  8. On a skewer
                  9. Butterflied and broiled or grilled
                  10. Pan fried with melted butter, lemon and capers

                  It falls into the "firm white fish" category. I use it much like I would halibut or swordfish with the added bonus that it's less likely to dry out as much, or as quickly as halibut.

                  1. Don't see it in local supermarkets very often:( I like it cuz it's mild and relatively solid... can stand up to grilling fairly well. Seems to be the kind of fish that "they" say should be cooked LESS than all the way thru... not how I prefer it & I don't know "them". I like it pan "fried" in sizzling/brown butter and then a liber squeeze of lemon... plain and simple but works well for me with LOTS of different fish.

                    1. Grilled is my go-to, and my absolute favorite.

                      Keep it simple-- a little lime, S&P, and butter or olive oil to keep it from sticking.

                      1 Reply
                      1. re: sunshine842

                        I so agree, sunshine! Mahi Mahi is a delicately flavored white fish that doesn't need jazzing up with all sorts of "accoutrements". Your suggestions are perfect.

                      2. Grilled for fish tacos is a great use of mahi mahi. I also like to saute it, in a manner I think I picked up here from another poster a few years ago: Macademia nut and Panko-crusted Mahi Mahi.

                        Mix sriracha into mayonnaise - I like equal proportions. Brush this on both sides of the mahi, which you've dried and seasoned with salt and pepper. Press each side into a mixture of finely chopped Macademia nuts and panko. Press the crumbs onto the fish. Saute in oil of your choice for a few minutes each side.

                        I usually brush the mayo/hot sauce on one side, lay that side down onto the panko mixture, then brush the top side with the mayo/hot sauce before turning and pressing into the panko mixture.

                        Otherwise, like other posters suggest, mahi is a versatile, firm fleshed fish that can be treated in any number of ways.

                        1. Thanks to all for help on cooking this fish. I did cook it in the oven, too cold for grilling in Montreal today, and do not grill in the house. I baked at 375 in an butter sauce for 15 minutes. I had a hard time judging for when done but took it out at 15 minutes, it was flaky and tender. It is a very neutral fish in comparison to cod, and salmon.

                          1. I pan sear most fish including Mahi.

                            Dry it well, season and sear to get a good crust on one side, flip and finish. Don't over cook. I like the flesh to be moist and pink when done

                            9 Replies
                            1. re: scubadoo97

                              In Mexico, where mahi is called dorado, sometimes we would bake it in banana leaves, with thin slices of limes, sweet chilies, sweet onion, and achiote, maybe green olives and capers if they were around. A nice fish. I recall a beauty we caught sailing from Isla Mujeres to Cuba.

                              1. re: Veggo

                                Wow. Now I not only want mahi baked in banana leaves, I want to catch it sailing from Isla Mujeres to Cuba! It sounds like a great time and a great meal.

                                1. re: Veggo

                                  They are beautiful fish. Dorado Veracruz sounds tasty. What a trip Veggo

                                  1. re: Veggo

                                    Oh man, I remember the first one I caught. A 65 lb bull that got out of the water and tail walked. It made for a memorable dinner that evening prepared by the Chef at the hotel.

                                    1. re: Veggo

                                      I don't know where to get banana leaves in Montreal! Sailing sounds divine.

                                      1. re: Ruthie789

                                        try an Asian market -- not always possible, but your best chance

                                    2. I just had this tonight... I found this recipe

                                      and it's awesome... made a Tzatziki sauce and a cuq/tomato/feta salad with it and pita...

                                      1. Mahi Mahi is quite versatile and all the suggestions you've received thus far will work just fine.

                                        To throw another option in the mix, however, I would also consider ceviche, esp. with some jicama and mango.

                                        3 Replies
                                        1. re: ipsedixit

                                          Ipse, dorado ceviche with jicama and mango? Sounds more like a wimpy snack for Richard Simmons. Needs heat, especially if you will be sweatin' with the oldies...:)

                                          1. re: Veggo

                                            You see my good friend, you actually have it backwards.

                                            I use the Mahi Mahi ceviche as a chaser for my Reposado shots.

                                          2. re: ipsedixit

                                            I am not very daring , do not eat ceviche at all but thank you for your suggestion. In fact I had a difficult time just eating it baked. It was mild, but I did not like the dark spots in the center. I like sole, haddock, turbot, halibut. I did try it at least. The fishmonger had very few selections yesterday. I think I had a hard time judging it for being cooked, just was not comfortable with it.

                                          3. I always try to include the Monterey Bay Aquarium site on fish discussions:


                                            1. This is by far one of my favorite recipes for Mahi! The vodka and lime compliment the fish perfectly.


                                              1. just had some tonight at bonefish grill (menu special) --> wood grilled with a topping of sautéed spinach and tender lump crabmeat with a butter-lime sauce. lovely!

                                                next time i cook it, i'm going to go the asian flavor route -- i love that sizzling hot oil drizzled over the fish with julienned ginger! i recall ming tsai demonstrating this, and it looked wonderful. sizzle and drizzle, coming to a kitchen near you ;-).

                                                1. Any Halibut recipe works quite well.