Mahi Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes.
Cooking tips: Mahi Mahi performs well on the grill. Though it is not an oily fish, the meat remains nicely moist and can hold up even to blackening. Mahi has a thick skin that should be removed before cooking. Darker portions of meat can be trimmed away for milder flavor.
Seared Mahi Mahi with Zesty Basil Butter
- Mahi Mahi fillets
- Lemon Juice
- Garlic Clove
- Salt and Pepper
- Fresh Basil
- Olive Oil