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Mar 19, 2014 11:02 AM

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.