Its name, “Mahi-Mahi,” comes from the Hawaiian language and means “Very Strong.” The ray-finned fish is also known as common dolphinfish but don’t confuse it with the real dolphin. It’s also widely known as Dorado (its Spanish name). This golden-skinned lean fish is commonly found in the waters around Hawaii, Costa Rica, the Gulf of Mexico, and the Indian Ocean.

This fish has a strong texture and can be baked, fried, grilled, broiled, or seared. Whatever cooking method you use, this fish is perfect for all. This is a great, low-priced, fantastic fish that tastes just remarkable and gives a beautiful brownish texture.

 Buy the best mahi-mahi

Many factors determine the freshness and firmness of mahi-mahi. The most important of which is how the fish is caught. The fish selection guided by the Monterey Bay Aquarium Seafood Watch divided the fish into three basic categories depending upon their quality, firmness, and freshness.

According to this website:

• Best – The best mahi-mahi is caught in the U.S. Northwest and Western Central Atlantic Oceans with hand lines and trolling lines.
• Second-best – The second-best mahi-mahi is caught by the U.S Ecuadorian and Panamanian fleets or in the Eastern and Western Central Pacific oceans in the unassociated purse seine fishery. These fishes are ranked second-best because some issues are linked to overfished or at-risk species in these areas.
• Avoid – It is recommended to avoid all other mahi-mahi imported from the Pacific, Indian, and Atlantic Oceans other than the specified areas for best mahi-mahi.

Note: Whenever you go to the market to buy mahi-mahi, keep the criteria mentioned above in mind and avoid imported mahi-mahi, as most of the mahi-mahi available in the US is imported.

Ingredients

• 4 mahi-mahi fillets (4–6 oz each)

• 1 medium lemon

• 1 clove garlic, finely chopped

• 1¼ tsp kosher salt, plus more to taste

• ¼ tsp freshly ground black pepper

• 2 tbsp olive oil

• 4 tbsp cold unsalted butter, cut into 4 pieces

• 1 tbsp fresh parsley, chopped

Instructions

1. Prep the Lemon & Fish

   • Cut the lemon in half. Squeeze the juice from one half (about 1½ tbsp). Slice the other half into thin rounds.

   • Pat the mahi-mahi fillets completely dry with paper towels.

   • Season both sides with 1 tsp kosher salt and black pepper.

2. Sear the Fish

   • Heat olive oil in a large cast-iron or nonstick skillet over medium-high until shimmering and just starting to smoke.

   • Place the fillets in the pan and sear without moving them for about 3–4 minutes, until the bottoms are golden brown.

   • Flip and cook the other side for 2–4 minutes, depending on thickness, until the fish is opaque and flakes easily.

   • Transfer to a serving platter.

3. Make the Lemon Butter Sauce

   • Lower the heat to medium-low. In the same skillet, add the lemon juice, garlic, and ¼ tsp kosher salt. Scrape up any browned bits with a wooden spoon.

   • Add the lemon slices and butter, one piece at a time, letting each melt before adding the next.

   • Stir in parsley and remove from heat.

4. Serve

   • Spoon the sauce over the mahi-mahi and serve immediately.

Tips for Best Results:

• Dry fish + hot oil = crisp, golden crust.

• Thicker fillets need the longer side of the cooking time.

• For a spicy kick, add a pinch of red pepper flakes to the sauce.

How to serve Mahi-Mahi?

This recipe of mahi-mahi is so amazing. It will give you the most delicious fish fillets ever. These mahi-mahi fillets are so delicious that you can eat them without any serving options. However, if you like, you can have it with rice, mashed potatoes, or golden bread toast.

They would be great serving partners. You can also pair it up with some green vegetables like asparagus, brussel sprouts, green beans, broccoli, and more of your choice. A salad is always the best option. To make the recipe even more Hawaiian, serve it in a pineapple bowl. Just make a pineapple boat with some coconut rice and wonderful salsa.