May 15, 2006
Florida Mahi-Mahi – A Versatile Favorite
Florida mahi-mahi, also known as dolphin or dorado, is one of the most beautiful fish in the sea; brilliantly colored with an iridescent bluish green and gold body, a blunt head and golden yellow fins and tail. The fish’s green and gold flanks light up with a rainbow of iridescent colors. Mahi-mahi is a Hawaiian name that means "strong-strong" for dolphin fish. One of the fastest-swimming fish in the sea, they prefer warm tropical waters found along the Gulf Coast of Florida.
Florida mahi-mahi should not be confused with the marine mammal called a dolphin. Sometimes retailers will display whole mahi-mahi because they are so striking and to help dispel the myth that they are related to "Flipper."
Mahi-mahi is an exceptionally versatile fish, with a firm-textured dark meat. The flesh is dense and moist, with a mild, slightly sweet flavor. For a truly sensational taste try mahi-mahi baked, broiled, sautéed, grilled, or pan-fried. The secret to successful mahi-mahi preparation is to not overcook. Whichever method you choose, mahi-mahi will be cooked when its flesh becomes opaque but is still moist on the inside.
Mahi-mahi preparation can range from simple to complex with delicious results. Try mahi-mahi as an appetizer by cutting the fish into squares, marinate them in lime juice, and broil them with garlic butter. Bold spices and vibrant sauces compliment mahi-mahi nicely. As a main course, broiled mahi-mahi with a tangy glaze is sure to score rave reviews from family and friends.
Visit www.FL-Seafood.com for more recipes and information from the Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing.
Spicy Mahi-Mahi Fillets
2 pounds Florida mahi-mahi fillets
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon prepared mustard
2 teaspoons horseradish
2 tablespoons chili sauce
1/4 cup olive oil
Cut fish into serving-size portions; sprinkle both sides with salt and pepper. Combine cheese,
mustard, horseradish and chili sauce; set aside. Place fish on a lightly-oiled broiler pan about 2
inches from source of heat; brush with oil and broil 5-8 minutes or until fish flakes easily with a
fork. Place cheese mixture on top of fish; return to broiler for 1-2 minutes or until cheese melts
and browns.
Yield: 6 servings
Nutritional Value Per Serving
Calories 310, Calories From Fat 160, Total Fat 18g, Saturated Fat 7g, Trans Fatty Acid 0,
Cholesterol 95mg, Total Carbohydrates 2g, Protein 35g, Omega 3 Fatty Acid 0.55g
For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us
