As a tropical fish, Mahi-Mahi has steadily earned a fan club for it’s mild, slightly sweet taste and firm texture, which allows it to be used in many different preparations. It means “strong strong” in the Hawaiian language.
But there’s something slightly intimidating about cooking fish at home. Cooking too long and it’s gets dried out and chewy. Undercook it and you may have some issues with texture or taste or potentially run into a food safety issue.
Low in calories and high in value, mahi-mahi is an excellent source of omega-3 fatty acids promoting heart health and stabilizing moods. And research shows it can help keep your brain from shrinking as you age, per a 2014 American Journal of Preventive Medicine study.
A 4-ounce serving will score you 26 grams of protein and 150 milligrams of omega-3 fatty acids. With right around 1 gram of total fat, it’s a straight-up protein powerhouse. Plus, if you’re trying to cut calories, it’s actually leaner than salmon which contains 5 grams of total fat (both saturated and unsaturated). Study researchers recommend eating fish twice a week, baked or broiled.
Mahi-Mahi can be prepared in several ways, beyond traditional baking or broiling.
Here is a very popular way to serve fresh Mahi-Mahi.
Mahi-Mahi Ceviche with Mango Sauce
2 pounds mahi-mahi, diced small
1 cup lime juice
1 cup diced jicama or cucumber
1 mango, diced small
4 tablespoons minced chives
1/2 cup diced onion
1/4 cup chopped mint leaves
juice of 2 limes
1/4 cup orange juice
salt and pepper to taste
1/4 cup honey
1/4 cup freshly squeezed grapefruit juice
2 tablespoons toasted sesame oil
1 tablespoon fish sauce
1/2 teaspoon ground Szechuan peppercorns
1 avocado, peeled and sliced
Corn tortillas, fried in coconut oil, for serving
Prepare the ceviche. Marinate the mahi-mahi in the lime juice for 2 hours, the drain. Keep diced jicama in ice water until ready to use to prevent browning; drain the jicama. in a large bowl, combine marinated mahi-mahi, drained jicama (or cucumber) and remaining ingredients and mix.
Prepare the mango sauce. Combine all ingredients in a blender until smooth.
Serve the ceviche on to of a fried tortilla, avocado slices and mango sauce on the side.