By: Leanne Ely
Do you ever enjoy this ocean predator? Because I think that mahi mahi deserves a place in your kitchen on a regular basis.
Also known as dolphinfish (but it’s not a dolphin, don’t worry!) this mild, sweet fish has a very firm flesh that makes cooking it an absolute breeze. Whether you bake it, fry it, grill it or poach it, mahi mahi makes a fantastic meal.
It’s not only delicious, but mahi mahi is good for us, too.
Health benefits of mahi mahi
Mahi mahi is full of nutritional benefits including:
• Protein. Mahi mahi is an excellent source of protein with about 37 grams per serving. To put that in perspective, a serving of steak contains roughly 42 grams of protein.
• Minerals. Mahi Mahi contains significant amounts of the tough to get mineral, selenium. It also provides you with magnesium, iron, phosphorus and potassium.
• Vitamins. You can get almost all of your daily required amount of niacin from a serving of mahi mahi. That serving of fish also gives you lots of vitamin B12 and vitamin B-6.
• Omega-3. While it doesn’t contain as much omega-3 fatty acids as other fish, mahi mahi does still contain some. For comparison, a serving of salmon contains 2 or 3 grams of omega-3 fatty acids while a serving of mahi mahi delivers only .24 grams.
Sustainable seafood option
Mahi mahi is a delicious and sustainable seafood option. It’s considered an ocean-friendly choice because it is a very fast growing fish and the methods used to catch mahi mahi don’t damage the habitat of other fish. Always look for US caught mahi mahi, but rest assured that you’re making a good choice for Mother Earth by choosing this fish.
When shopping for mahi mahi, look for fish with a pinkish flesh and bright skin.
And here is a recipe from our current 21 Day Knockout!
Hearty Seafood Chowder
Prep Time: 15 minutes
Cook Time: 40 minutes
2 tablespoons coconut oil
2 large shallots, chopped
1 clove garlic, minced
2 large stalks celery, chopped
3 cups cauliflower florets
Sea salt and freshly ground black pepper to taste
2 tablespoons arrowroot flour
4 cups full fat, unsweetened coconut milk
1/2 pound firm fleshed white fish, cubed
1/2 pound raw clams
2 cups low sodium chicken broth
¼ cup chopped parsley
In a large pot, heat the coconut oil. To the oil, add the shallots and garlic. Cook for 5 minutes, until the veggies start to soften.
To the veggie mixture, add the remaining ingredients and stir. Cover pot and reduce heat to low. Simmer for 35 minutes, until the seafood is cooked through and vegetables are tender. Serve warm.
PS–It’s not too late to join the BRAND NEW Winter 21 Day Knockout! Click here to learn more