Tonight, we’ll be cooking up some mahi-mahi, so let’s talk about this gorgeous and delectable fish. You might have heard of mahi-mahi, but you might not know much about it. Mahi-mahi is one of two members of the Coryphaenidae family, the other one being the pompano dolphinfish (Coryphaena equiselis.)
Speaking of dolphinfish, the most common variety of mahi-mahi, Coryphaena hippurus, is also known as the common dolphinfish. They aren’t dolphins, obviously, because dolphins aren’t fish – they’re mammals. Heck, they don’t even look like dolphins, but the name was applied to them for some reason and it’s stuck. Most folks, though, just market Coryphaena hippurus and Coryphaena equiselis as mahi-mahi, their Pacific name. In Hawaiian, mahi-mahi means “very strong.”
Mahi-mahi are carnivores, feeding on flying fish, crabs, squid, mackerel, and other forage fish. You’ll also occasionally find mahi-mahi feeding on zooplankton or crustaceans, like shrimp, krill, and small lobsters. A mature mahi-mahi can weigh as much as 40 pounds, but typical catches average 15 to 29 pounds. These guys are insanely fast swimmers, reaching speeds as high as 57 miles per hour!
Mahi-mahi can be found all over the world but, for our recipe, we traveled to the island of Maui in beautiful Hawaii. Hawaii is the only state in the U.S. that allows fisherman to sell directly from their boats to restaurants and fish shops. I picked up my fresh mahi-mahi from Fish Market Maui on the west side of the island. Let’s get to cooking this beautiful and delicious fish!
- 1lb Fresh Filet Mahi-Mahi
- 1 Bag of Mixed Greens
- 1/2 Chopped Pineapple
- 1 Tbspn Vegetable Oil
- 2 Tbspn Salt
- 1 Tbspn Fresh Ground Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Cayenne Pepper
- 1 Tsp Oregano
- Mix salt, pepper, garlic powder, onion powder, cayenne pepper and oregano in a small dish and set aside.
- Cut 1lb Filet in half for two people. The rest of these instructions assume you are serving for two. Feel free to make adjustments as necessary.
- Cover top and bottom of Mahi filet generously with spice rub.
- Heat vegetable oil in a non-stick frying pan on medium-high heat. Gently lay in the Mahi, skin side down, and don't touch.
- Prepare the mixed green on two plates and cover loosely with sliced pineapple. Reserve a few pieces of pineapple and the juice.
- After 2-4 minutes, using a fish slice, turn the Mahi. The side of the fish should start turning white indicating that it is cooking. After another 2-4 minutes, remove the Mahi and place it on top of your plated greens.
- Pour the pineapple juice over the Mahi and greens. Then top with a few pieces of chopped pineapple.