Five Ways to Prepare Mahi-Mahi Fish

Mahi-mahi is a brilliantly colored fish that lives in tropical and sub-tropical regions. Its meat ranges in color from white to dark pinkish-brown and presents with a mild to medium flavor. Mahi-mahi is a popular dish in coastal regions and highly regarded island fare.

Last year, my husband went out on a deep sea fishing charter with friends who were visiting from out of town. They caught five 30-plus pound mahi-mahi fish; the bulk of which ended up in our deep freezer. Mahi is one of my favorite types of fish, but at the time of the 'catch' I only knew one way to prepare it. As I stared at the mountain of fish fillets, I realized it was time to go on the hunt for mahi-mahi recipes.

Before sharing my finds, I'd like to interject that mahi-mahi fish can be difficult to locate in some areas. Prices for mahi-mahi in interior states can soar upwards of $20 per pound. Coastal region prices hover around $11 per pound. When unable to find mahi-mahi, use the following cooking methods with other types of white fish such as tilapia or flounder.

Some specialty shops sell mahi-mahi under the name of dorado or dolphinfish. Please note mahi is not a dolphin. The color of meat determines the level of fish flavor. White to light beige fillets are mild flavored, while light pink to pinkish-brown is medium- to heavy-flavored.

When possible, purchase fresh mahi-mahi and prepare within a day or two. This fish incurs freezer burn rather quickly, so double wrap fillets when freezing. Since mahi-mahi is a semi-delicate fish it is best to defrost overnight in the refrigerator to prevent breakage.

Mahi-mahi is very versatile and can be used in nearly any style of cooking. It can be baked, broiled, grilled, pan-fried, deep-fried, pan-seared or poached. It pairs well with most fruits, vegetables, beans, legumes, rice and pastas. Mahi-mahi fish can be used in soups, stews, casseroles, served as an entrée or over a bed of salad greens and is the preferred choice for fish tacos.

Cooking with Mahi-Mahi Fish

Baked: The average baking time for mahi-mahi is 10 minutes per one-inch of fillet thickness at a temperature of 375 degrees Fahrenheit. The chief complaint with baking fish is fillets become too dry. It is important to monitor baked fish because oven temperatures vary. Altitude also affects cooking speed.

It is best to bake any type of fish in a metal or glass baking pan lined with aluminum foil to prevent sticking. Minimize the potential for dry fish by cutting five or six shallow slashes on top of fillet and wrap in foil when baking. For an added burst of flavor, top mahi-mahi fillets with a sprig of rosemary or brush with melted butter or olive oil and top with thin slices of fresh garlic.

Grilled: As with most foods the flavor of mahi-mahi is enhanced once it hits the coals. Caution should be exercised when grilling mahi fish fillets. When possible use a grilling basket or fish turner. If you don't own fish grilling tools, season the grate by lightly brushing with olive oil.

The secret to a perfectly grilled piece of fish is to purchase uniform size fillets or cut them to size at home. Also, slice a lemon in half and squirt juice on fillets to retain moisture and prevent grill flare-ups. Another grilling option is to wrap mahi fillets in foil. Average grilling time is 5 to 6 minutes per side based on a one-inch thick fillet.

Broiled: One of the easiest and fastest ways to prepare mahi-mahi is under the broiler. The secret to success is keeping an eye on the fish. One extra minute under the broiler can turn perfectly-cooked fish into dry, chewy flakes.

It is best to marinate fish fillets for at least 30 minutes prior to broiling. Use caution using butter-based marinades because they burn under high temperatures. Nothing will ruin your mahi experience more than burnt butter! We enjoy Lawry's marinades and recommend Lemon Pepper, Havana Garlic and Lime, and Caribbean Jerk to season mahi-mahi fillets.

Always preheat the broiler and lightly grease broiler pan with cooking spray. Average cooking time for broiled mahi-mahi fillets is about 8 to 10 minutes per inch of thickness. Fillets should be flipped halfway through cooking.

Blackened: In the South, blackening is a popular cooking method. Research reveals blackening was invented by Chef Paul Prudhomme[i] at his restaurant, K-Paul's in New Orleans. If you want the real-deal in blackened seasoning, try Chef Paul's Blackened Redfish Seasoning. This product is available in most grocery stores or can be purchased at www.chefpaul.com.

It is best to use a cast iron skillet to blacken fish, but if you don't own one use a non-stick frying pan. Most blackened fish recipes call for dipping fish fillets in melted butter and generously coating with blackening seasoning.

The secret to a perfectly blackened mahi-mahi fish fillet is to make certain the oil is just starting to smoke prior to cooking fillets and to flip fish only once during the cooking process. Mahi fillets need to cook 8 to 10 minutes per inch of thickness. Once cooked, transfer blackened mahi to a plate lined with a paper towel to absorb excess grease.

Since blackened fish tends to be spicy it is often served with a fresh fruit salsa. One of my favorite mahi-mahi toppings is to chop and combine one mango, 1/4 red onion, 1/2 cucumber, 1/2 Jalapeno pepper, 5 to 6 sprigs fresh cilantro (stems removed), juice of one lime, one tablespoon extra virgin olive oil and salt and pepper to taste. Chill in refrigerator for at least an hour before serving.

Mahi-Mahi Fish Tacos: Fish tacos have become a popular food choice and for good reason - they taste great! Because they can be made quickly, mahi-mahi fish tacos are a great option when you need to put together a quick meal.

I use a super simple mahi marinade consisting of 1/2 cup freshly chopped cilantro, three tablespoons hot sauce, one teaspoon sea salt and the juice of one lime. Mix ingredients together, brush both sides of mahi fish fillets and marinate for at least 30 minutes.

Add two tablespoons olive oil to cast iron skillet or non-stick frying pan and heat over medium-high heat until oil begins to smoke. Carefully add mahi fish fillets and pan fry 4 to 5 minutes per side. Transfer to a plate lined with a paper towel to absorb excess grease and let cool for 3 to 4 minutes.

Break mahi-mahi into bite-size pieces using a fork. Add to soft tortilla or hard taco shells and top with shredded lettuce, diced onions, tomatoes and shredded cheddar cheese.

These are just a few ways to prepare mahi-mahi fish. You can easily locate dozens of mahi recipes online by using the keyword phrase "mahi-mahi fish recipes." One of the best resources I have found is the Food Network offering more than 60 mahi-mahi recipes.

Dolphinfish Information - http://www.sea-ex.com/fishphotos/dolphin.htm

[i]http://www.ehow.com/about_5271565_blackening-seasoning.html