North Carolina Sea Grant

October 16, 2009 | Joyce Taylor

another fresh seafood idea

Mahi-Mahi, or dolphinfish, is not related to the familiar marine mammal called dolphin.

When purchasing mahi-mahi, you’ll probably buy fillets or steaks. They should be translucent with a slightly pink to light beige color. They should have firm flesh that is not separating and be moist, with no drying or browning at the edges.

Fresh fish has a mild odor. Never buy seafood that smells “fishy.”

This mild-flavored fish has a firm texture, extra lean meat and large, moist flakes.

A four-ounce serving contains approximately 100 calories, 18 ½ grams of protein and only one gram of total fat.

Mahi-mahi can be cooked in any of your favorite cooking methods. You can broil, bake, fry, steam, poach, grill or use in a salad.

We’re using a recipe that is quick and easy. And we’re enhancing this simply prepared fish by adding an easy-to-prepare butter.

Prepare Green Onion Butter and set aside.

Brush fish with melted margarine. Sprinkle with salt and pepper. Place on lightly greased broiler pan. Broil about 4 inches from heat source until done, about 10 to 12 minutes. Serve with Green Onion Butter. Serves 4 to 6.

Green Onion Butter:

Combine margarine, parsley, tarragon and onion in small bowl. Spread over warm fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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