a.k.a.: Dorado, Dolphinfish (not to be confused with its namesake, the marine mammal dolphin)

Waters:Warm saltwaters worldwide

Description (in water): Bright and colorful, this fish ranges in weight from 3 to 45 lbs.

Description (in market): The firm-textured, dark meat of mahi-mahi turns white and opaque when cooked. It is a moderately fatty fish with a strong, pleasant flavor. The skin is tough and usually removed before cooking.

Sold as: Steaks, fillets, whole (less common)

Best cooking: The firm steaks and fillets broil, grill, and pan-sear very nicely. They can also be cubed and added to soups and stews.

A strong- but not particularly full-flavored fish, mahi-mahi benefits from bold spices and vibrant sauces.

Buying tips: Steaks and fillets should glisten and be of a bright, uniform color. Avoid those with streaky flesh that has taken on a brownish cast--these signs indicate that the fish has been sitting in the market a little too long.

Ask your fishmonger to remove the skin, which is thick and not particularly savory.

Substitutes: Swordfish, mako shark

Mahi-Mahi Recipes