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Mahi-Mahi Fillet Portions Skls-Bnls-Bloodline Rmved VP 10 oz.(1/10lb) 484814

Mahi-Mahi comes from the tropical waters of the South Pacific. This fish adds an exotic appeal to your menu, bringing variety and unique serving opportunities. Trident's Mahi-Mahi is vacuum packed to seal in that fresh, just caught flavor. Mahi-mahi is a versatile fish, and it lends itself well to the grill. Mahi-Mahi has earned the reputation of being one of the top-10 "Best Eating" finfish in the U.S. The meat is firm and light pink when raw. It turns white when cooked and has a delicate, sweet flavor with large, moist flakes.

Serving Suggestion

Premium fillets, perfect for the grill, Trident Mahi Mahi is also well suited to other quick-cooking techniques. Top grilled Mahi Mahi with a Coconut Chutney, Mango Salsa or Pear Ginger Glaze. Sauté Onions and Shiitake Mushrooms to serve as a bed for Sautéed Mahi Mahi fillets. Or go Baja with grilled Mahi Mahi Fish Tacos.

Preparation and Cooking

BAKE: Line the baking pan with foil for easier removal of the baked fish, which may stick to the pan, or use a nonstick pan. Bake fish in a preheated 400 °F to 450 ° F oven. Place the fish on a large square of cooking parchment or foil, fold the wrapping over the contents, crimp the edges together to seal it, and bake until the fish tests done.

BROIL/ GRILL: Whether grilling or broiling, position the rack so the fish is four to six inches from the heat source. Give any grill or broiler rack a liberal coating of nonstick cooking spray before grilling fish, and preheat it before placing the fish on it. You can also grill fish on top of a perforated sheet of foil in a covered barbecue.

POACH: Fish steaks, fillets, or whole fish can be poached by immersing the fish in a pan of simmering fish stock, a mixture of water and lemon juice or wine, or water and skim milk. Bring the liquid to a gentle simmer, partially cover the pan, and poach until the fish is opaque. Or, place the fish in already-simmering liquid and continue as described.

SAUTE: Use a nonstick pan liberally sprayed with cooking spray or brushed with oil; heat the pan, then add the fish. Cook, turning once (turn carefully to avoid breaking the fish) until the fish is lightly browned on the outside and it tests done on the inside. Remove the fish from the pan promptly.

STEAM: Any fish that can be poached, whether whole, steak, or fillet, is also a candidate for steaming--and since the fish is not immersed in cooking liquid, it retains more of its natural flavor. You can use a vegetable steamer, a heatproof plate atop a steaming rack in a pot or skillet, or a wooden Chinese steamer that can be placed in a wok or large skillet. Use 1" to 2 " of water as the cooking liquid, to which you can add fresh herbs such as fennel or dill. Bring the water to a boil, place the fish in the steaming basket (or on the steaming rack), cover the pot tightly, and steam the fish until it tests done.

Food Safety

Keep frozen at 0°F until ready to use.
For best results, thaw before cooking
To thaw, remove all packaging and refrigerate below 38°F for 8-10 hours or overnight.
Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.

Ingredients & Nutrition Information

Nutrition Facts

Serving Size 1 Piece (284g / 10oz)

Amount Per Serving
Calories 240 Calories from Fat 20
% Daily Value*
Total Fat 2 g 3 %
Saturated Fat 1 g 5 %
Trans Fat 0 g
Cholesterol 205 mg 68 %
Sodium 250 mg 10 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 52 g
Vitamin A 10 Vitamin C 0
Calcium 4 Iron 20
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
    Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
    Dietary Fiber 25g 30g