Mahi Mahi has somewhat of an exotic reputation—and with good reason.
Also known as Dorado, the deep sea fish comes from tropical and subtropical oceans. But that doesn’t mean it’s rare (or an acquired taste!). Mahi is on the safe list for sustainability, so you don’t have to feel guilty about eating the mild, sweet fish.
As with most seafood, Mahi is a great source of protein, but its health benefits go way beyond that: it’s also full of healthy fats—specifically Omega 3 fatty acids—including DHA and EPA, which support cardiovascular and brain health, while acting as anti-inflammatories. And its antioxidants, minerals and vitamins D, B12, E and selenium help support heart health.
At Freshly, our chefs like to dry-fry fillets of fish like this in the oven, so they retain their flavor and moisture. In our Wild-Caught Mahi meal, we coat it in cassava flour, a gluten-free nutrient-dense source of vitamins and minerals, before seasoning it with a blend of spices like cumin, paprika and oregano.
Then we top it with a Romesco sauce, and serve it with cilantro-lime basmati rice and a hefty serving of roasted veggies, including zucchini, corn, onions, and red bell peppers.
So what’s the deal with wild-caught fish? As opposed to “farm-raised,” which tend to be raised in tanks and ponds, wild-caught seafood generally comes from seas, rivers and other natural bodies of water. They also tends to have a higher nutritional profile, because their diet consists of smaller fish, krill, and kelp, which are generally found in the wild.
By contrast, farm-raised fish tend to be fed grains and corn. Artificial colors are then sometimes injected into them to improve appearance.
Wild-caught Mahi gives you the seafood trifecta: nutrition, flavor, and sustainability. Turns out, you can have your fish and eat it, too.