Also called dolphinfish and dorado, mahi mahi is not a dolphin! It is a fish with firm, flavorful flesh which can be grilled or broiled.

The firm-textured, dark meat of mahi-mahi turns white and opaque when cooked. It is a moderately fatty fish with a strong, pleasant flavor. The skin is tough and usually removed before cooking. The firm steaks and fillets broil, grill, and pan-sear very nicely. They can also be cubed and added to soups and stews. A strong- but not particularly full-flavored fish, mahi-mahi benefits from bold spices and vibrant sauces. Steaks and fillets should glisten and be of a bright, uniform color. Avoid those with streaky flesh that has taken on a brownish cast--these signs indicate that the fish has been sitting in the market a little too long. Ask your fishmonger to remove the skin, which is thick and not particularly savory.

Erroneously thought by some to be related to dolphin. This very large game fish has firm-textured flesh with a distinct central red muscle running the length of the fillet. Well suited to barbecuing, char-grilling, pan-frying and baking.