Mahi-mahi (also sold as dorado) is the tropical grill fish travellers expect in Miami, the Caribbean, and Pacific coastal menus. When it is truly fresh, the flesh is pearly and firm; when it is tired, it turns dry and muddy fast.
This guide helps you order mahi confidently, then jump to city directories and recipes on FishRestaurants.com.
Also called
Mahi-mahi · Dorado · Dolphin fish · Coryphène
Best cooking methods
Whole grill · Fillet grill / pan · Blackened · Ceviche / poke · Tacos
How restaurants serve mahi-mahi
Look for whole grilled mahi, blackened fillets, citrus marinades, and fish tacos. Ask whether the fish is local Atlantic catch or imported — transparency is a quality signal.
Mahi pairs well with mango salsa, chilli, garlic butter, or a simple lemon-herb finish. Heavy cream sauces usually hide average product.
Buying tips
Fresh mahi should smell clean and oceanic, not ammonia. Flesh should bounce back when pressed. Frozen-at-sea quality can be excellent if the restaurant thaws carefully and cooks soon after.