Seafood | Gluten Free Keto Paleo Mediterranean High Protein

Mahi Steak

Coryphaena hippurus Allergens: Fish
Mahi Steak

Sourcing & Taxonomy

  • Family Coryphaenidae
  • Primary Cuisine Coastal, Hawaiian
  • Seasonality Year-Round (peak spring/fall)
  • Source Mahi-mahi fish

The Forktionary Angle

""

Definition

A firm, lean, white-fleshed fish steak from the mahi-mahi, known for its mild flavor and suitability for grilling or pan-searing.

Sensory Profile

TasteMild, Savory, Umami
TextureFirm, Flaky, Moist
AromaOcean, Mildly fishy (fresh)
AcidityLow

Technical Metrics

Nutrition Facts

Per 112 g (4 oz)
Calories100 kcal
Total Fat1 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol45 mg
Protein21 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.5 mg
Potassium350 mg

Chef’s Secret

For perfectly moist mahi-mahi, sear quickly over high heat to develop a crust, then finish in a moderate oven until just cooked through. Avoid overcooking to prevent dryness.

Substitutions

Best Match

Swordfish

1:1

Similar firm texture and mild flavor, excellent for grilling.

Halibut

1:1

White, flaky, and firm, but slightly less robust flavor.

Cod Loin

1:1

Snapper

1:1

Offers a similar mild, sweet flavor and flaky texture.

Buying Guide

Choose steaks that are firm, moist, and have a fresh, mild odor. Avoid any with dry edges or a strong fishy smell.

Flavor Pairings

Mango salsa Pineapple Citrus marinades Grilled vegetables Rice pilaf Blackening spices