Cookbook:Mahi-mahi
| Mahi-mahi | |
|---|---|
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mahi-mahi, also called dolphinfish or dorado,[1][2][3] is a saltwater fish found in warm water.[1][4]
Characteristics
[edit | edit source]When alive, mahi-mahi has flashy gold and green skin,[4] but this fades to grey after death.[2] The head is blunt and rounded,[2] and the body is quite long,[2] generally from 4 to 20 pounds (1.8–9 kg).[1][2][5] The skin is thick and can be pulled off by hand.[2] When raw, the flesh is pinkish, cooking to off-white.[1][2][3][4] It is lean with a mild flavor and firm, dense texture.[1][2][3][4]
Selection and storage
[edit | edit source]Mahi-mahi can be purchased whole or filleted.[5] Store like other fish. It freezes well.[2]
Preparation
[edit | edit source]The skin of mahi-mahi is tough and unpalatable, so it should be removed from the fillet.[4] If desired, cut off the so-called "blood-line", which is the dark region of flesh running down the fillet.[2] It is perfectly edible, but it has a stronger flavor than the rest of the flesh.[4] Remove any bones if present.[4]
Use
[edit | edit source]The firm texture means it holds up well during grilling or broiling,[2][4] though it is at risk of drying out. To prevent this, moist heat cooking techniques or using a sauce/marinade are recommended.[3][5]
Substitution
[edit | edit source]Due to similar properties, halibut and swordfish make reasonable substitutes for mahi-mahi.[4]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e f g h i j k The Culinary Institute of America (CIA); Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b c d Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e f g h i "What Is Mahi Mahi?". Food Network. Retrieved 2025-02-20.
- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.