| If you’ve wondered why you’re seeing | | | | some people. |
| mahi mahi on so many restaurant menus these days, | | | | Mahi mahi is a great all-around fish for just about any |
| one of the reasons is a little trick that’s being | | | | cooking method you want to use. Poach it, steam it, |
| played on you. Mahi mahi (Hawaiian for | | | | fry it, bake it, grill it—it’s all good. Just be |
| “strong-strong”) is just another name for | | | | careful not to overcook it. |
| the fish called dolphin. The restaurants have switched | | | | Here’s a recipe I particularly like for broiled mahi |
| to the name “mahi mahi” so you | | | | mahi. The zesty orange-juice glaze adds extra interest. |
| won’t get confused and think they’re | | | | Ingredients |
| trying to serve you a slice of that mammal that is | | | | 2 pounds mahi mahi fillets (skinless) |
| called dolphin. You wouldn’t like the idea of | | | | 2 tablespoons prepared mustard |
| chowing down on Flipper (would you?). | | | | 1/2 cup cooking oil |
| Sometimes mahi mahi is hyphenated | | | | 1/2 teaspoon salt |
| (“mahi-mahi”), and sometimes it goes by | | | | 1 clove garlic, minced |
| the alternative name, dorado. Whatever you choose to | | | | 1/2 cup frozen orange juice concentrate |
| call it, this is a fish that has both great flavor and the | | | | 1 bay leaf |
| nice, firm texture that most seafood lovers prefer. | | | | Directions |
| Mahi mahi swim in many waters, but are found most | | | | 1. Cut the mahi mahi fillets into serving size portions and |
| abundantly in the warm Caribbean Sea and the Gulf of | | | | place side by side in a baking dish. |
| Mexico. Next time you dine on mahi mahi—or | | | | 2. Thaw the juice concentrate. Crumble the bay leaf. |
| buy some from the supermarket—you can be | | | | Combine these with the other remaining ingredients |
| confident that it probably came from one of those two | | | | and mix well to create a marinade. |
| bodies. | | | | 3. Pour the marinade over the mahi mahi (make sure |
| Fresh mahi mahi is generally available throughout the | | | | you turn the fish to coat both sides). |
| year, but, in North America at least, you will find the | | | | 4. Cover baking dish with plastic wrap and place in |
| best selection in mid-spring through mid- to | | | | refrigerator for 30 to 43 minutes. |
| late-summer. You can also find frozen mahi mahi fillets | | | | 5. Place pan on top rack of oven and broil 5 or 6 |
| all year round. | | | | minutes on each side. Fish will be ready when you can |
| When buying fresh mahi mahi, look for fish whose | | | | easily flake it with a fork. |
| meat is pink or light beige. Darker meat is certainly | | | | 6. Serve! |
| safe to eat, but the taste might be too strong for | | | | |