Mahi-mahi (Coryphaena hippurus) is a Hawaiian word that means "strong-strong" for dolphin fish. This species is found in tropical and subtropical waters throughout the world. Generally, smaller dolphin fish range from 2-5 pounds, while 40-50 pound fish are not uncommon. Dolphin fish have a short life span of three or four years.

Dolphin fish are not to be confused with porpoises, which at times are also called dolphin. Dolphin fish (mahi-mahi) are cold-blooded members of the fish family, while porpoises are mammals and are protected by law. The mahi-mahi is a beautiful fish also known as "dorado". The fish has green and gold flanks that light up with a rainbow of iridescent colors that fade with time. Many retailers will display whole mahi-mahi because they are so striking and to help dispel the myth that they are related to Flipper.

Mahi mahi are sought after by commercial fishermen off the Pacific Coast of Latin America, from Peru to Costa Rica; the Ecuadorians have a growing fishery. Recreational anglers also catch mahi-mahi offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south.

Culinary Description

Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. As warmer weather approaches, you might think about grilling Mahi.  It is firm enough for grilling, and you should be sure to lightly oil the grill.  A quick and simple recipe is to marinate for 15 minutes in your favorite bottled oil/vinegar and herb dressing (1 cup dressing per pound of fish).  Or you can lightly coat the fillet with one tablespoon of a wet jerk seasoning or rub to which you have added one tablespoon of olive oil and marinate only 15 minutes.  Place mahi-mahi prepared by either recipe on a hot grill for 8-10 minutes turning once.  Mahi-mahi is one of those fish that is wonderful just about any way you can think to prepare it -- from the simple to the complex, minimal ingredients to multiple ingredients, subtle to strong flavors.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service , Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.