Mahi Mahi: Tis the Season

What to do with the finest fish as our culinary thoughts turn to spring.


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Mahi Mahi: Tis the Season
Modern life affords us access to many seasonal foods year-round, but the truth is there remain peak times for certain items, particularly if you’re going to go about harvesting them yourself. Take Mahi-Mahi for example. We’re in the peak fishing season for mahi right now, particularly in the Caribbean and off the coast of Florida, and the timing couldn’t be better. With winter in our rearview mirror, adding a lighter meal to one’s days just seems natural, and mahi is simply a superb fish for the season.

Meaty, easy to prepare and pair with wine while remaining relatively forgiving to the typical pitfalls of preparing fish (i.e. overcooking), Mahi-Mahi is one appealing fish. Perfect for the lighter fare of warmer months, it’s supremely adept at supporting spring's bright flavors that take advantage of the coming bounty of seasonal fruits and vegetables. I was perusing some recipes recently and came across a few that I can’t wait to try, all drawing influence from the coastal regions—home to some of the most productive Mahi-Mahi fisheries. So sit back and start thinking about dinner, and the lovely meals you’ll be preparing as temps warm up.

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  • I am from the Big Island a fisherman and a wine lover. As you know Mahi mahi is the Hawaiian name for Dolphin fish and is a staple over here. However a better fish ; arguably the best in the world is Ono...Wahoo from those outside Hawaii. It is a lot better fish all around and with the Cilantro Chutney...fantastic. Add in the Monkey Bay Sav. Blanc and you have a meal and a half.

    May 25, 2013 at 11:13 PM

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