Mahi mahi means “strong strong” in Hawaiian – underscoring that this fish is a powerful swimmer. It’s also flavorful. The lean meat, notes one chef, has an “almost lemony” flavor. We made memorable fish tacos using mahi mahi deep fried in extra virgin olive oil. The fish takes well to the grill, too, like with the mahi mahi skewers featured here. (Click here to see the recipe.)
The skewers are served with orzo pasta as well as chopped fresh tomatoes and herbs dressed with extra virgin olive oil and balsamic vinegar. Any of our oils would work well for the dressing. (Click here to see the mahi mahi recipe.)
Mahi mahi, is considered a good choice because it’s abundant. The Seafood Watch guide, in partictular, says the “best choice” is mahi mahi that’s pole-caught or trolled from the U.S. Atlantic. Other U.S.-caught sources are considered a “good alternative.” By contrast, the guide recommends you should “avoid” all imported mahi mahi caught with a longline.
Mahi mahi tastes succulent when cooked properly; but it can dry out when overcooked, notes Kristine Kidd, the aquarium’s food editor who created this recipe. “Watch it carefully,” she adds.
One other tip: “If there’s a line of darker meat running down the center of the fillet, cut it away for a milder flavor,” Kidd advises.
To see other seafood recipes, check out our April eNewsletter, where we showcase sustainable seafood. (Click here to see the April eNewsletter.)
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