What Is Mahi-Mahi Fish ?
Mahi-mahi have compressed bodies and a single long-based dorsal fin extending from the head almost to the tail. Mature males have prominent foreheads protruding well above the body proper. Females have a rounded head. Their caudal fins and anal fins are sharply concave. They are distinguished by dazzling colors – golden on the sides, and bright blues and greens on the sides and back. The pectoral fins of the mahi-mahi are iridescent blue. The flank is broad and golden. Out of the water, the fish often change color, going though several hues before finally fading to a muted yellow-grey upon death.
Mahi-mahi can live up to five years, although they seldom exceed four. Females are usually smaller than males. Catches typically are 7 to 13 kg (15 to 29 lb) and a meter in length.
Mahi-mahi are among the fastest-growing of fish. They spawn in warm ocean currents throughout much of the year, and their young are commonly found in rafts of Sargassum weeds. Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other forage fish. They have also been known to eat zooplankton and crustaceans.
鯕鳅科(Coryphaenidae)鬼头刀属(Coryphaena)两种鱼类的统称。称作鬼头刀（C. hippuras, 亦称万鱼、飞乌虎或普通鯕鳅）的食用和垂钓鱼，在夏威夷叫作mahimahi.
Why Mahi-Mahi Fish Fillet ?
Mahi-Mahi fish fillet is a lean fairly firmed meat with a sweet and mild to moderate flavor. The dark portions you may find on a fillet can be trimmed away to produce a much milder flavor.
Raw mahi-mahi fish fillet will be pinkish to a grayish white, the cooked meat will be off-white with large, moist flakes.
Mahi-Mahi fish fillet is great for grilling and remain moist if you do not overcook it. You can grill the mahi with the skin on or off, I prefer to remove the skin and the darker meat portions first. It adapts well to many seasonings and can even be blackened.
If you’re looking for a lean, healthy fish that’s not too fishy mahi-mahi may be a great choice. At just 145 calories per six-ounce serving, mahi-mahi contains 31 grams of protein and one gram of fat. And because they are a fast-growing fish with a relatively short life cycle of about four to five years, mahi-mahi tend to be lower in mercury and other potentially harmful substances than some slow-growing fish that have longer environmental exposure.
Mahi-mahi is a versatile fish that produces excellent results using just about any cooking method. The mild, sweet flesh—which starts off pinkish but turns white as it cooks—is very lean but also quite moist and flavorful.
鬼头刀鱼片非常适合烧烤，如果煮不熟，它会保持湿润。 在烧烤时，你可以选择去掉鱼皮或不。我喜欢首先去掉鱼皮和黑肉。这样吃起来，味道更鲜美。 它适应很多调味料，烹煮起来也很容易。
如果你正在寻找一个比较健康的鱼，味道不是太腥； 那鬼刀鱼是一个很好的选择。 每六盎司份量只有145卡路里，含有31克蛋白质和一克脂肪。 由于它是一种快速生长的鱼类，生命周期相对较短，大约有四到五年的时间，与一些生长缓慢的鱼类相比，潜在有害物质的含量往往较低。
Mahi-Mahi Fish Living Environment
Mahi mahi often gather in large schools attracted to floating objects such as logs and buoys where they find smaller fish to feed on. They are surface feeders and are found throughout the Pacific and tropical waters world wide. Hawaiian Mahimahi is regarded as some of the highest quality in the world with fish over 15 pounds in size being preferred. Their flesh is white, firm, sweeter than Ono, and delicious when saut’ed, baked, broiled, or fried.
How to Fillet Mahi-Mahi?
Mahi-Mahi Fish Fillet Recipe With Lemon-Dill Sauce
Mahi mahi is an excellent fish and, though you may have had it in restaurants, it’s as easy as any other fish to cook at home. In this recipe, mahi mahi fillets are seared on the stovetop, finished under the broiler, and flavored with a light lemon-dill sauce. It’s a quick and simple way to enjoy this particular fish.
Mahi mahi is also known as dorado and dolphinfish, but don’t worry, it is definitely not Flipper! Even though mahi mahi is sometimes labeled “dolphin,” it’s not a mammal. It most definitely is a fish with a mild, sweet flesh that starts off pinkish and medium-firm when raw. It turns white, tender, and moist when cooked. It is a firm-fleshed, moderately fat fish with a flavor just a bit stronger than mild whitefish.
4 (6-ounce) fillets mahi mahi
2 teaspoons olive oil
1 pinch salt (Kosher)
1 dash garlic powder
1 dash onion powder
1 dash dill weed (dried)
1 dash lemon pepper
1 dash paprika (sweet Hungarian)
To Cook the Mahi Mahi:
1 tablespoon olive oil
2 tablespoons butter (divided)
1/2 cup white wine (sweet wine or fish or chicken broth)
1 lemon (1/2 juiced, reserve the other half for garnish)
1/2 teaspoon mustard (honey)
1 pinch dill weed (dried)
How to Make It
Rub each mahi-mahi fish fillet with olive oil, then sprinkle both sides of the fish with each of the seasonings.
Heat broiler on high.
Place a large, heavy, oven-proof skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and 1 tablespoon butter, swirling to combine and coat the pan.
Sear fillets until golden brown on one side only. Remove to a platter.
Add wine, lemon juice, honey mustard, and dill to the hot skillet. Whisk, scraping up any browned bits, and cook until the liquid is slightly reduced and thickened. Whisk in the remaining tablespoon of butter.
Return fish to the skillet, uncooked side up. Place under the broiler 6 inches from the heat. Broil 8 to 10 minutes, depending on the thickness of the fish.
Serve with pan sauce and garnish with lemon slices, if desired.