How To Cook Mahi Mahi

!±8± How To Cook Mahi Mahi

If you ever wondered why you see so many mahi mahi on the menu these days, one of the reasons is a little trick you played on. Mahi mahi (Hawaiian for "strong-strong") is just another name for the fish called dolphin. The restaurants are on the name "Mahi Mahi", so as not to be confused and think that they try and give you a disc, the mammal called dolphin is turned on. Do not you want theIdea of enjoyment of Flipper (right?).

Sometimes Mahi Mahi with a hyphen ("mahi mahi-"), and sometimes goes by the nickname, dorado. Whatever you call it, this is a fish that tastes great and nice, firm consistency that most seafood lovers favorite.

Mahi mahi swimming in the water a lot, but are more abundant in the warm Caribbean Sea and the Gulf of Mexico found. The next time you eat Mahi Mahi-on or buy at the supermarket, youcan be sure that it is probably one of these two bodies.

Fresh mahi mahi is usually available all year round, but in North America, at least, are the best selection of mid-spring until mid to late summer to find. There are more than frozen fillets mahi mahi well all year.

When buying fresh mahi mahi, fish for the meat looks pink or beige. Darker meat to eat is certainly safe, but the flavor might be too strong for some people.

Mahi Mahi is alargest fish in the round for nearly all cooking methods that you want to use. It poach, steam, fry, oven, BBQ, all is well. Just be careful not to overcook it.

Here is a recipe I particularly like for fried mahi mahi. The spicy orange glaze for added interest.

Ingredients

2 pounds mahi mahi fillets (skinless)

2 tablespoons mustard

Cooking oil 1 / 2 cup

1 / 2 teaspoon salt

1 clove garlic, finely chopped

1 / 2 cupfrozen orange juice concentrate

1 bay leaf

Directions

1 Cut the fillets of mahi mahi in serving size portions and joined in a baking dish.

2 Thaw the juice concentrate. Crumble the bay leaf. Combine this with the other remaining ingredients and mix well to create a marinade.