Mahi-Mahi:

Mahi-mahi is a Hawaiian word that means "strong-strong" for dolphin fish. This species is found in tropical and subtropical waters throughout the world. Generally, smaller dolphin fish range from 2-5 pounds, while 40-50 pound fish are not uncommon. Dolphin fish have a short life span of three or four years. Dolphin fish are not to be confused with porpoises, which at times are also called dolphin. Dolphin fish (mahi-mahi) are cold-blooded members of the fish family, while porpoises are mammals and are protected by law. The mahi-mahi is a beautiful fish also known as "dorado". The fish has green and gold flanks that light up with a rainbow of iridescent colors that fade with time. Many retailers will display whole mahi-mahi because they are so striking and to help dispel the myth that they are related to Flipper. According to Seafood Leader's 1992 Buyers' Guide (March/April issue), mahi-mahi occupy a place at the top of the food chain. They like to consume everything from flying fish to crabs, shrimp, squid, mackerel, and other small fish. At first, most mahi-mahi were a by-catch (incidental catch) in the tuna/swordfish longline fishery. Now they are sough after by commercial fishermen off the Pacific Coast of Latin America, from Peru to Costa Rica; the Ecuadorians have a growing fishery. Recreational anglers also catch mahi-mahi offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south.

CULINARY DESCRIPTION Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try mahi-mahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked mahi-mahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends. Mahi-mahi is one of those fish that is wonderful just about any way you can think to prepare it -- from the simple to the complex, minimal ingredients to multiple ingredients, subtle to strong flavors. I love to use seafood in traditional meat and poultry dishes, and I know seafood tacos are not new, but made with mahi-mahi, they're great!

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