Overview

Dolphin fish, known commercially as mahi-mahi or dorado, is a surface-dwelling ray-finned fish found in offshore temperate, tropical, and subtropical waters worldwide. It is one of two members of the Coryphaenidae family, the other being the pompano dolphinfish (Coryphaena equiselis). The fish is prized for its firm, lean, mildly sweet flesh with large, moist flakes.

Origin and history

The Hawaiian name mahi-mahi is often said to mean “very strong,” a reference to the fish’s powerful swimming and acrobatic leaps when hooked. In Spanish-speaking regions it is called dorado, meaning “golden,” after its brilliant gold and blue-green coloration when alive. The fish has long been a staple in Caribbean, Pacific Island, and Mediterranean cuisines.

Varieties and aliases

  • Mahi-mahi (Hawaiian name, common in English)
  • Dorado (Spanish, common in Latin America and the Caribbean)
  • Common dolphinfish (English)
  • Dorade coryphène (French)
  • Lampuki (Maltese)
  • Coryphaena hippurus (scientific name)

Culinary uses

Dolphin fish is typically prepared as fillets, steaks, or whole fish. Its firm texture holds up well to grilling, pan-searing, baking, and broiling. It is commonly seasoned with citrus, garlic, herbs, and spices. In Caribbean cuisine, it appears in ceviche, fish tacos, and escovitch. In Hawaiian cuisine, it is served as mahi-mahi with mango salsa or in poke bowls. In Mediterranean cooking, it is grilled with olive oil and lemon or baked with tomatoes and olives. The fish pairs well with bright, acidic flavors and tropical fruits.

Cross-cuisine context

Although the dolphin fish has no long native history in Mexican cuisine, it is widely known there as dorado and has become common in modern preparations such as Veracruz-style dishes (where it substitutes for huachinango, red snapper), Baja fish tacos, and Sonoran-style ceviche. In the broader LA-relevant cuisine corpus, it functions similarly to other firm white fish like halibut, sea bass, or grouper. In Filipino cuisine, it could be used in place of tanigue (Spanish mackerel) for escabeche or sinigang. In Japanese cuisine, it is sometimes served as sashimi or in teriyaki, though it is less common than hamachi (yellowtail) or maguro (tuna). In Salvadoran and Guatemalan cuisines, it may appear in fried fish dishes or ceviches, similar to corvina (sea bass).

Notes for cooks

  • Dolphin fish is not related to the marine mammal dolphin. The name refers only to the fish species.
  • Fresh mahi-mahi has firm, translucent flesh with a mild, sweet aroma. Avoid fillets that are soft, mushy, or have a strong fishy smell.
  • The fish cooks quickly. Overcooking will dry it out. Cook to an internal temperature of 145°F (63°C) or until the flesh flakes easily with a fork.