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FAQs about mahi-mahi fillets
Given its unusual name, you might expect mahi-mahi fillets to have an extraordinary flavor profile. In reality, mahi-mahi falls somewhere in the middle of the fishiness spectrum. It's a bit less fishy than strongly flavored salmon but generally fishier than cod and tilapia, which are relatively neutral.
Most people would say that mahi-mahi has a sweet taste that goes well with a citrusy marinade. It also pairs nicely with a variety of vegetables and grains, so you can easily turn mahi-mahi fillets into a complete meal.
Mahi-mahi supplies many micronutrients and vitamins that are part of a healthy diet. It's one of the leanest fish you can buy, which means these fillets are relatively light and low in fat. They have plenty of protein, making them a great choice if you're eating a high-protein, low-fat diet.
Because mahi-mahi is one of the less oily fish you can eat, it doesn't supply quite as many omega-3 fatty acids as fish such as salmon do. However, it does provide some of this healthy fat.
While the Hawaiian term “mahi-mahi” is probably the most common label for this fish, it's hardly the only name you might see. The species is Coryphaena Hippurus, and the Spanish name is Dorado. It's sometimes referred to as a dolphin fish, but there's no need to worry. Mahi-mahi is definitely not a mammal, and it's not in the dolphin family.
Although there's no direct substitute for mahi-mahi, some fish have similar properties. Since mahi-mahi is a saltwater fish, it's always best to use another saltwater fish as a replacement in recipes. White-meat fish such as halibut and swordfish are the closest in taste and texture. Even though it's a red meat fish on the oilier side, tuna can also be a reasonable substitute for mahi-mahi in a pinch.