Mahi - Mahi

Mr. Rod's Seafood

Mahi-Mahi

The name "Mahi-Mahi" means "strong-strong" in Hawaiian and is used to avoid confusion with the Dolphin more commonly seen in movies and aquariums. Mahi is also known as Dolphin fish, Dolphin, or Dorado. They prefer the warmer tropical and subtropical waters of the Caribbean, Gulf of Mexico and gulf coast of Florida and are available all year round.

What to look for when selecting Mahi-Mahi fillets:

Fillets should have a translucent appearance.
Bloodlines should be red in color.
Flesh should be firm and not separating.
Fillet should be pink to light beige.

Store fresh Mahi in the coldest part of your refrigerator for up to two days. To freeze Mahi, wrap tightly to prevent freezer burn, write date on package and store at 0° F for up to two months. Thaw in the refrigerator or under cold running water.

Mahi is an exceptionally versatile fish, with firm texture, light, sweetly moist meat with solid flake and moderate flavor. It is an extra lean fish.

Nutritional Facts

Serving Size 4 oz, raw (appx.114 grams)

Calories 100

Total Fat 1g

Sat. Fat 0g

Cholesterol 80mg

Sodium 100mg

Carbohydrates 0g

Protein 22g

Mahi Recipes

Broiled Mahi-Mahi with Tangy Glaze

2     pounds skinless Mahi-Mahi fillets

1/3 cup vegetable oil

1/3 cup ketchup

1/3 cup frozen lemonade concentrate, thawed

1     tablespoon prepared mustard

1/2 teaspoon salt

1/2 teaspoon garlic salt

1     large bay leaf, crumbled

Cut fish into serving size portions and arrange in a single layer in a baking dish.

Combine remaining ingredients; mix well.

Pour marinade over fillets; turn to coat evenly.

Cover and marinate in the refrigerator for 30 minutes.

Place fish on a lightly oiled broiler pan.

Broil 4 inches from source of heat for 4-5 minutes on each side.

Fish is done when it flakes easily with a fork.

Per serving: Calories 110, Total fat 5g, Total carbohydrate 4g, Protein 10g.

Nutritional information provided by USDA Nutrient Data Laboratory.
Additional information provided by University of Florida Institute of Food And Agricultural Sciences and Florida Department of Agriculture and Consumer Services.

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