The Mahi-Mahi is one of the more popular seafood in the world. Millions of people around the globe enjoy it. But if you haven’t eaten one before, you would likely ask “What does Mahi-Mahi taste like?”
Mild, clean flavor with medium texture and small flake. Medium fat content. Raw flesh should be bright pink and cooks up greyish white. Mahi-Mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. The skin is thick and should therefore be removed before cooking. Fresh Mahi-Mahi has translucent pinkish flesh and a bright red bloodline.
Mahi-Mahi (or Dolphinfish or Dorado) you’ll call it delicious! Mahi-Mahi is a versatile fish that produces excellent results using just about any cooking method. The mild, sweet flesh – which starts off pinkish but turns white as it cooks – is very lean but also quite moist and flavorful. Mahi is a strong fast swimming fish and go through the water at speeds up to 50 miles an hour. In fact, ‘mahi’ is the Hawaiian word for ‘strong.’
Wholey All Natural Mahi-Mahi Portions can also be prepared or cooked in different ways. You can grill them. You can also bake them. The soft texture of the meat enables Mahi-Mahi to stand up well to baking and grilling. You can also sauté Mahi-Mahi.
Wild Caught Mahi-Mahi Portions
Wholey’s Blackened Mahi-Mahi
- 1 bag Wholey Mahi-Mahi, thawed
- 2 tbsp. Paprika
- 1 tbsp. Smoked Paprika
- 1 tbsp. Onion Powder
- 1 tbsp. Garlic Powder
- 1 tbsp. Cayenne Pepper
- 2 tsp. Salt
- 1 tsp. Ground Thyme
- 1 tsp. Oregano
- 1 tsp. Black Pepper
- 1 tsp. European Butter (preferred for its high heat tolerance)
- 1 tsp. Canola Oil
- Whisk all dry ingredients together. Once mixed, you can store in a closed container and use for other blackened applications like Seafood Tacos, Salmon, Tilapia or Shrimp.
- Season a cast iron skillet to prevent sticking and for easy clean up.
- Rinse thawed Mahi-Mahi Portions and pat dry with a paper towel.
- Place butter and oil in cast iron skillet. Turn heat to medium-high.
- Sprinkle seasoning on each side of the portions. Press the seasoning against the portion gently with your hand to ensure it adheres to the fish.
- When the oil/butter starts to simmer, place portions in the skillet being careful not to splatter the hot oil. Cook at medium-high heat for approximately 3 minutes per side or until the internal temperature reaches 145 F. You will need to turn your exhaust fan on high as the seasoning will smoke due to the high heat.
- Remove from heat and serve with your favorite sides.
TO GRILL: Preheat grill to maximum high heat. Coat both sides of thawed Mahi-Mahi Portions with olive oil and sprinkle with your favorite seasoning. Grill 2-3 minutes per side. Do not overcook.