Mahi mahi

If you've been fortunate enough to visit Hawaii, you've most likely had locally produced mahi mahi. According to the National Oceanic and Atmospheric Administration (NOAA) Fisheries, the bulk of what is marketed in the United States originates from the neighboring Pacific Ocean, however, some is fished in the Atlantic, Gulf of Mexico, or the Caribbean. As a result, mahi mahi is a more sustainable seafood option; it is a hardy species with no worrying population estimates.

Now that you're comfortable eating them, the following step is to prepare your mahi in the kitchen. Although some fish can weigh up to 50 pounds, the majority of mahi mahi are about 5 pounds in size (via Seafoodsource). Remove the thick skin to expose the lean pinkish flesh beneath. It becomes white when cooked, and the consistency stays juicy and flaky whether you grill, fry, sauté, or broil it. Our easy-baked mahi mahi dish is ready in half an hour for a quick meal. With a mango bell pepper salsa and a citrus cilantro dressing, you might as well be in Hawaii with this meal.