What’s on the Menu | March 2013
Mahi-Mahi: A Fish So Nice They Named It Twice
Mahi-mahi is one of the most beautiful fish in the sea — brilliantly colored with an iridescent bluish-green and gold body, yellow fins and forked tail. Many claim that it is the best eating of the finfish because of its large, moist flakes and sweet, mild flavor.
There was a time when mahi-mahi was listed on menus in Hawaii and the South Pacific by its common name of dolphin or dolphinfish. Mainland Americans were horrified, of course, fearing they were eating the marine mammal instead. Or worse, actual friends and relatives of Flipper, the bottlenose dolphin of television fame. In a wise marketing move, fishmongers began selling the fish by its Hawaiian name — mahi-mahi — which means “strength-strength.” Now, it’s a favorite on restaurant menus and at the seafood market.
Mahi-mahi’s firm and flaky texture is wonderful grilled, baked, poached, smoked and fried. And despite the strong name, the flavor is mild-mild, which is why you’ll like it so much-much.
- Hot and Sour Mahi-Mahi with Gingered Rhubarb Sauce
- Cumin-Crusted Grilled Mahi-Mahi with Avocado Relish
- Mahi-Mahi with Creamy Polenta, Roasted Fennel and Tomatoes with Roasted Tomato Vinaigrette
- Grilled Fish Tacos
- Pepita-Crusted Mahi-Mahi with Blood Orange Jicama Chutney
- Mahi-Mahi Amandine
By Lisa Fritz
Find the full recipes on page 123 of the March 2013 Wacoan magazine