Mahi-Mahi are also extremely prolific spawners and fast-growing. This fish is more sustainable than slower maturing species like tuna & swordfish If possible, try to choose pole or troll-caught mahi-mahi instead of long-linedi. Long-liners collect bycatch which includes sea-turtles, sharks,seabirds and marine mammals (dolphins, whales, porpoises.)
Here is one of my favorite mahi-mahi recipes:
Mahi-Mahi – grilled with pineapple and jalapeno salsa
– 4 fresh mahi-mahi fillets
– 1 pineapple diced
– 2 jalapeños peppers minced
– 2 shallots minced
– 1/2 cup of pineapple juice
– 1/2 cup of white wine vinegar
– Cilantro (or parsley)
Season fish on both sides with salt and pepper. Blend the pineapple, jalapeños, shallots, vinegar, pineapple juice. Preheat grill to high. Grill fish for 3-5 minutes on both sides. Pour on the salsa, garnish with cilantro and enjoy! Good wine pairings with mahi-mahi include chardonnay & dry lambrusco.
Having a good fillet knife is an important part of the preparation process when cleaning fish. Check out Kershaw Knives
Here’s a short video of an eating size mahi-mahi being brought aboard the Cutting Edge fishing charter.