1Aisle Executive Chef Jason Francisco recommends grilling mahi-mahi and serving it with a citrusy compote. “Mahi-mahi is very lean so it cooks fast,” says Francisco. “You just season it and grill it. They stay together really well on the grill. Plus, it’s a very low-calorie source of protein with moderate amounts of mercury (.19 parts per million) far below the FDA’s recommended limit for human consumption.”
Food and Water Watch recommends looking for US-caught mahi-mahi, particularly hook-and-line caught varieties. The organization further points out that the thousands of eggs released into the ocean during the mahi-mahi’s months-long spawning season keeps its populations thriving indefinitely, despite its popularity in the US.
Photo courtesy of Grilling in South Florida – Grilled Mahi Mahi with Mango Salsa by The Hungry Goddess.