Mahi mahi is a delicious mild, and meaty fish that is popular in restaurants and homes across America. But if you’ve never tried it before you may be wondering – what does mahi mahi taste like?
In this article, we’ll take an in-depth look at the flavor, texture, and versatility of mahi mahi. We’ll compare it to other types of fish so you can get a sense of what to expect. We’ll also provide tips for buying, storing, and cooking mahi mahi.
By the end, you’ll know exactly why this fish is so highly-regarded and how to enjoy it in your own kitchen!
A Brief Overview of Mahi Mahi
First things first – let’s start with a quick overview of what mahi mahi actually is.
Mahi mahi also known as dolphinfish or dorado, is a surface-dwelling fish found in tropical and subtropical waters around the world. It has a compact muscular body and distinctive blunt head.
The name “mahi mahi” comes from the Hawaiian language and means “very strong.” This refers to the fish’s speed and strength while swimming. In fact, mahi mahi are among the fastest-growing species of fish in the ocean!
Mahi mahi typically range from 15 to 40 pounds, although they have been known to grow up to 80 pounds. They have a lifespan of only 4-5 years. Their meat ranges in color from pink to white when raw and cooks up to an attractive white, easy-to-flake texture.
Now that you know what a mahi mahi is, let’s talk about that all-important question – how does it actually taste?
The Flavor of Mahi Mahi – Mild, Sweet, and Delicate
Mahi mahi has a reputation for having a very mild, sweet flavor. The meat is lean and low in fat, making it lighter than fattier fish like salmon or tuna.
Many describe mahi mahi as having a clean seafood flavor without any accompanying “fishiness.” The flesh is moist and firm with a medium flake. When cooked properly, mahi mahi provides a tender, succulent mouthfeel.
While mild in flavor, mahi mahi does have a subtly sweet undertone. The sweetness comes from compounds found naturally in the fish. It pairs very nicely with bolder, brighter flavors like citrus, peppers, and fresh herbs.
Texture-wise, mahi mahi provides a pleasing contrast between moist, tender meat and slightly crispy exterior (when grilled, pan-seared, etc). The firm flesh holds up well to most cooking methods without falling apart too easily.
Overall, the delicate sweetness and medium body make mahi mahi an incredibly versatile fish for the table. Its neutral flavor allows the creative cook to pair it with a wide variety of ingredients and preparation styles.
Comparing Mahi Mahi to Other Types of Fish
To understand mahi mahi’s flavor better, it helps to compare it to some other popular types of fish:
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Tilapia – Mahi mahi has a fuller flavor and firmer texture than the ultra-mild tilapia.
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Flounder – Both are mild flavored, but mahi mahi has a slightly sweeter taste and denser flesh.
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Halibut – Mahi mahi and halibut are similar in their sweet, delicate flavor. Halibut has a flakier texture.
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Snapper – Snapper has a more pronounced “snap” while mahi mahi is softer. Mahi mahi has a sweeter taste.
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Salmon – Farmed salmon is richer in fat while mahi mahi is leaner. Mahi mahi has a milder, cleaner taste.
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Tuna – Tuna has a much fuller, “meatier” flavor compared to the more delicate mahi mahi.
As you can see, mahi mahi falls somewhere between the very mild white fish and the richer, fattier oily fish. This sweet spot makes it appealing for people who find tilapia too bland but don’t like the strong taste of salmon or tuna.
Cooking with Mahi Mahi – Grilling, Baking, Sautéing, and More
Thanks to its neutral taste and firm texture, mahi mahi adapts well to almost any cooking method. Here are some delicious ways to cook this fish at home:
Grilling – Mahi mahi’s firm flesh holds up beautifully on the grill. Quickly char both sides over high heat until opaque and cooked through. Brush with a flavorful compound butter before serving.
Baking – Bake mahi mahi fillets at 400°F for 10-15 minutes depending on thickness. Cooking in parchment paper or foil helps keep it moist. Top with fresh herbs and citrus slices.
Sautéing – Cook mahi mahi fillets in a hot skillet with just a touch of oil to prevent sticking. Cook 2-3 minutes per side until browned. Make a pan sauce from the fond left behind.
Broiling – For fast weeknight dinners, broil mahi mahi in the oven 4-5 inches from heat for 8-12 minutes. Combine with fresh veggies for a healthy, easy meal.
Frying – Dredge mahi mahi fillets in seasoned flour then pan fry in hot oil to create a crispy exterior encasing the tender meat. Serve fish tacos or sandwiches.
Smoking – The subtle sweetness of mahi mahi pairs so nicely with smoky flavors. Brine fillets before smoking for added moisture and seasoning.
Steaming – Gentle steaming keeps mahi mahi delicately moist. Layer fillets and aromatics like lemon and herbs in a parchment paper packet then steam.
Raw – Dice mahi mahi into bite-size pieces for ceviche, poke bowls, or sashimi. Marinate briefly in citrus to “cook” the exterior.
As you can see, cooking options for mahi mahi are nearly endless! Play with different seasonings and ingredients to highlight the mild flavor in your favorite way.
Buying and Storing Mahi Mahi
When shopping for mahi mahi, here are a few tips to follow:
- Look for fillets or steaks with shiny, taut skin and pink/beige flesh
- Make sure the fish smells fresh – never fishy or ammonia-like
- Opt for wild-caught fish from the Pacific or Atlantic Oceans when possible
- Store fresh mahi mahi for 2-3 days max in the coldest part of the fridge
- Wrap fish tightly in plastic wrap if not using right away
- Frozen mahi mahi keeps well for 6-9 months in the freezer
Buying fresh is ideal, but high-quality frozen mahi mahi provides a more affordable and accessible option for many. Make sure to thaw slowly in the fridge before cooking.
Time to Try This Tasty Fish!
Now you know all about the mild, sweet flavor that makes mahi mahi a crowd-pleasing fish for so many home cooks and restaurants. With a firm texture that adapts well to almost any cooking technique, you’re free to experiment with all kinds of exciting recipes.
So next time you come across mahi mahi at the market or on a restaurant menu, try ordering it! We recommend grilling or sautéing a couple fillets simply with just salt, pepper, olive oil and lemon to let the fish’s natural flavor shine through.
Once you get a taste, we think mahi mahi’s delicate sweetness and versatility will make it a regular in your kitchen. You may just find yourself as hooked on this fish as so many others are. Give it a chance – we think you’ll be delighted by the fabulous flavor of mahi mahi!
How to Cook Mahi-Mahi
Mahi-mahi is a versatile fish that produces excellent results using just about any cooking method. Remember that it’s a lean fish, so don’t cook it too long or it will dry out. Depending on the thickness, it will only need three to four minutes per side.
Leave the skin on while you cook the fillets on the grill; this will help them stay together better. When you’re ready to serve, take off the skin because it’s still pretty tough. Cook the fish skin-side down on a moderately hot grill and turn them over carefully. For skinless fillets, use a flat grilling basket.
When you fillet mahi-mahi, most of the bones will be removed. If you do find bones, they are likely to be big and long. They can be cut out, but taking them out after cooking is easier and does less damage to the fillets.
You can grill, pan-fry, skewer, or steam mahi-mahi. A great way to cook it is to brush it with homemade chimichurri sauce and broil it. Cut into strips and battered, it even makes tasty tempura. Mahi-mahi can easily be substituted for any recipe that calls for tilapia or catfish.
What Is Mahi-Mahi?
Mahi-mahi, or Coryphaena hippurus, is a saltwater fish that rarely gets bigger than 30 pounds. They can be three to six feet long, though. It likes the warm water in the Mediterranean, the Caribbean, and the South Pacific the most, but it will also swim in the Atlantic Ocean. These fish only live for four to five years, and they aren’t usually overfished for sport or for food. These two factors lead many people to place mahi-mahi on the list of more sustainable fish options.
Mahi-mahi is a Hawaiian name meaning “strong-strong. It is also called dolphinfish, which isn’t accurate because it has nothing to do with the dolphin family of mammals, and dorado because of the way it looks, which is shiny and gold. But, if you like to eat fish, you can simply call it delicious. The flesh is firm, with a semi-mild and somewhat sweet flavor.
While you can purchase them whole to fillet at home, pre-cut fresh or frozen steaks are more common. Mahi-mahi prices change with the seasons, but this fish is usually cheaper than halibut or swordfish.
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What does Mahi taste like?
Mahi gives off a stronger taste than the taste you get from a white fish like the popular cod. If you have tasted halibut, swordfish, or cod, you’re pretty close to tasting something similar. It gives off a well-balanced and distinct sweet taste.
Does mahi mahi taste like cod?
Mahi does not taste like cod. It is a white fish that is comparable to Grouper, another highly favored fish in this region. Mahi has a mild flavor and is not overly fishy or oily in taste. Should mahi mahi be cooked through? Mahi mahi should be cooked through until it reaches 137 degrees Fahrenheit, at which point it will easily flake.
What does mahi-mahi taste like?
In comparison with the texture, mahi-mahi looks like a swordfish. It’s a fleshy fish that is suitable for grilling and marinating. And when it comes to how it tastes, mahi-mahi fish has a milder flavor that’s a bit different from swordfish. Mahi gives off a stronger taste than the taste you get from a white fish like the popular cod.
What does mahi mahi look like?
Mahi Mahi is a beautiful fish in the water and on your plate. In the wild, it’s known for its dazzling colors, a mix of vibrant blues, greens, and yellows. However, once it’s caught and processed, the skin is usually removed, revealing the fish’s flesh. The flesh of Mahi Mahi is a lovely translucent pink when it’s raw.