When purchasing Mahi-Mahi, look for firm fillets, with red bloodlines. The meat ranges in color from white to dark brown. If you prefer fish that doesn't taste "fishy," choose fillets that are pink to light beige. The darker the meat color, the stronger the taste.
Mahi-Mahi tastes best when purchased fresh. It should be stored in the refrigerator at 32-38 degrees Fahrenheit and used within two days. Mahi-Mahi can be frozen for up to four months. When freezing Mahi-Mahi, double wrap fillets and store at 0 degrees Fahrenheit. To thaw fillets, place in refrigerator for 3-4 hours or run cold water over fillets for 2-3 minutes.
Here is one of my favorite recipes using this delicious fish. Enjoy!
BAKED MAHI-MAHI FISH RECIPE
Prep Time: 10 minutes
Bake Time: 25 minutes
2 6-ounce Mahi-Mahi fillets
1/4 cup Dale's Seasoning
1/4 cup Scallion, sliced
1/4 cup Tomato, chopped
2 cloves Garlic, minced
2 Lemon wedges, optional
1. Preheat oven to 375 degrees Fahrenheit.
2. Place Mahi-Mahi fillets in a glass baking dish. Pour Dale's Seasoning over Mahi-Mahi fillets and place in refrigerator for 10 minutes.
3. Rinse and dry scallion and tomato. Slice Scallion into thin slices. Chop tomato and mince garlic.
4. Remove Mahi-Mahi fillets from the fridge and top with Scallion, Tomato and Garlic.
5. Place in preheated oven and bake for 20-25 minutes.
6. Fillets are done when the meat easily pulls away with a fork.
7. Remove from baking dish, transfer to serving plate and serve immediately.
8. Squeeze fresh lemon juice over each fillet, if desired.
(Baked Mahi with Strawberry-Mango Salsa and scalloped potatoes.)