Mahi Mahi has a texture that is flaky and smooth, it is light pink to white in color and very mild in flavor as far as fish goes.
Mahi Mahi is a warm water fish ranging from areas in the pacific like Hawaii and into the south Atlantic. It is also known as the dolphinfish but don’t worry, they are not related to the dolphin in any way (other than they both live in the ocean). According to fishwatch, Mahi Mahi is one of the more abundant fish harvested for commercial use, however, they are still closely monitored to insure preservation of numbers.
From a culinary perspective, Mahi Mahi is quite a versatile fish because it is so mild in flavor. It is wonderful grilled, baked, steamed or any number of other ways. My favorite ways to prepare mahi mahi is en papillote or just grilled stovetop with shallots and herbs. En papillote means steaming in paper.
From a nutritional perspective, Mahi mahi is a good choice for quality protein and other nutrients. It is higher in complete protein than salmon and other fish. And alternately, it is lower in fat than salmon while still supplying plenty of Omega 3 fatty acids. It is a great source of other vitamins and minerals, such as Vitamin B and potassium and selenium. Studies suggest that consuming at least 6 oz. of fish a week can greatly increase your physical and mental health.