Do You know Most People Ask me about “what is a good substitute for mahi mahi?” And I always answer them; how to replace Mahi Mahi with their known or readily available Mahi Mahi Substitute.
Not all fish go for Mahi Mahi and its recipe; I have already tried all of these fish, so you can substitute for Mahi Mahi.
These are the Best Mahi Mahi Replacements I ever felt- Tilapia, Cod, Tuna, Salmon, White Sea Bass, Halibut, Rainbow Trout, Swordfish, Albacore, Wahoo, all meaty fish can easily fit for grilling, baking, soup, etc.
What is Mahi Mahi Fish? What is the flavor of mahi mahi?
Mahi Mahi is a variety of fish found in the Pacific and Atlantic oceans. It’s also known as the dolphinfish or dolphin fish.
This fish can reach up to two meters in length and weigh up to forty kilograms.
The Mahi Mahi has a long, slender body with a dark blue back and silversides. It has a characteristic protrusion on the upper jaw, which gives it its common name.
Mahi Mahi is a popular commercial fish. It is sold fresh, frozen, or canned.
It’s got this sort of meaty texture and almost no discernible flavor all its own. What makes it so good is that it takes on the flavor of whatever you cook it with, so it’s perfect for marinating or seasoning however you like.
What can you substitute for mahi mahi? (12 Alternatives for Mahi Mahi )
1. Good Substitute COD for Mahi Mahi
The term “Cod” stands for “Common Oceanic Dolphin,” It is white, mild meat with a delicious taste. The fat content of the cod is about 1-2%.
It comes from all types of Cod fishes, such as Pacific Cod, Atlantic Cod, Alaskan Pollock, Hoki, etc. Codfish is a cheap type of white fish.
Codfish has a very mild taste and thus takes on flavors of the surrounding sauce it is cooked in well.
It will be deep-fried dishes and works well with cured preparations such as gravlax or bacalhau.
Cod is a good alternative for dishes made with mahi-mahi or tuna steaks, giving them a subtle fresh-water taste that goes well, especially with ingredients such as citrus, avocado, and mild spices.
You can use Cod in almost any dish that calls for mahi-mahi or tuna. For example, codfish can be substituted for mahi-mahi in fish tacos, ceviche, or poke bowls.
Fresh or frozen codfish is ideal. It’ll preserve in the freezer for about a year.
2. TILAPIA -A Decent Mahi Mahi Substitute for Soup
Tilapia is a variety of fish cultivated in different parts of the world. It has been one of the most consumed fish in the United States over the past decade. It continues to gain popularity as a food choice because it is both economical and delicious.
The mild-tasting flesh of Tilapia has a slightly sweet flavor and a delicate texture. It can be baked, broiled, grilled, pan-fried, or poached.
Since they are both mild-tasting fish, Tilapia can be used to substitute for Mahi Mahi in most recipes.
To store Tilapia for a long time, it is recommended to freeze it. The fish can be frozen either whole or filleted.
To freeze it whole, wrap the fish tightly in plastic wrap and place it in a freezer bag.
Wrap each piece tightly in plastic wrap for fillets and then place it inside a freezer bag.
You can cook Tilapia in different ways, including grilling, baking, broiling, or pan-frying. Try serving Tilapia with brown rice and vegetables such as asparagus, spinach, or mixed greens to make it a healthy meal.
3. Try TUNA Similar Taste to Mahi Mahi
Tuna is a small and fast-growing fish, usually found in the world’s temperate and cold water areas. Its meat is generally canned or consumed fresh by mixing it with other ingredients such as vegetables to make a salad, sandwich, or sushi.
Tuna’s meat is rich in nutrients. It contains up to 3% fat and many essential vitamins and minerals.
Tuna can be used in many recipes in place of other fish, such as Mahi Mahi.
It is a good option for people who want to eat seafood but don’t like the taste or texture of other types of fish. Tuna can also be canned and stored for long periods.
So, next time you’re looking for a healthy and tasty seafood dish, give tuna a try!
When choosing TUNA, look for fish with a deep red color and are slightly moist to the touch.
Ensure that all of the fish’s bones are removed, and freeze Tuna for no more than 6-8 months.
4. HALIBUT- A Perfect Alternative To Mahi Mahi for Grilling
Halibut is a kind of fish that tastes like chicken. It has white flesh and a firm texture. It can be stored for 45 days in a deep freezer.
These fish have a mild flavor, so they can substitute any type of fish fillets or steaks in recipes, especially ones that are pan-seared with Asian flavors.
5. RAINBOW TROUT – Mild Flavor Replacement for Mahi Mahi
Rainbow Trout is a variety of Trout that is found in North America. It has a mild flavor and slightly pink flesh.
The texture of Rainbow Trout is delicate and flaky. Rainbow Trout can be used in place of Mahi Mahi in recipes.
For storing Rainbow Trout, make sure to use an airtight container and place it as far back in the fridge as possible, ideally on a bottom shelf.
One recommendation for using Rainbow Trout is to use it in place of Mahi Mahi. Rainbow Trout has a milder flavor than other Trout types, making for an excellent replacement in recipes where the trout traditionally will overpower the dish.
Rainbow Trout is a versatile alternative to other fishes like catfish or tilapia, white fish like cod, or haddock, which are fairly neutral flavors.
Rainbow Trout can be broiled, grilled, poached, baked, or sauteed. It does not fall apart easily when cooked, so it is a good option when looking for a fish that will hold its shape well.
Rainbow Trout pairs well with lemon, butter, herbs like dill, parsley, or thyme, and aromatics such as onion, garlic, or ginger.
6. SWORDFISH
Swordfish is a large, deep-bodied fish with a long swordlike bill. It is a popular food fish found in the Atlantic, Pacific, and Mediterranean seas. (source)
The taste of swordfish is often described as mild with a slightly sweet flavor. Swordfish have a firm texture and can be cooked in various ways. It can be baked, grilled, or broiled.
Swordfish can be used in place of Mahi Mahi in many recipes. It is a good substitute because it has a similar texture and flavor.
Swordfish is also a good source of protein and omega-3 fatty acids. It can be stored for up to three days in Freezer.
7. SALMON -A Perfect Alternative To Mahi Mahi for Grilling
Salmon is high-omega-3-fatty-acid-containing seafood. It’s pinkish-orange in color and slightly oily in texture.
Salmon can be replaced for Mahi Mahi in various ways, but it is often grilled or baked. It can also be used in sushi or a seafood dish. Salmon is sold fresh, frozen, or canned.
It has a similar flavor and texture. Salmon can also be stored in the fridge for up to three days or in the freezer for up to two months.
8. WHITE SEA BASS
White sea bass is a type of fish that belongs to the Moronidae family. It has a firm texture and a mild, slightly sweet flavor.
White sea bass can be used in place of Mahi-mahi in recipes from marinades to sauces or spices, making it an easy fish to work with as far as recipe options go.
After cooking, the white sea bass flakes easily, allowing it to take on the flavors of other ingredients in a recipe well.
Many recipes can be made with white sea bass. Some favorites include blackened, baked, grilled, and fried. White sea bass also goes great in ceviche or sushi rolls.
White Sea Bass is a versatile fish for hot and cold preparations.
To properly store fresh white sea bass, it is best to place it in a zip-lock bag and remove all the air.
Fish can be stored in the fridge like this for up to two days.
For longer-term storage, fish can be wrapped tightly in plastic wrap and frozen for up to two months.
9. ALBACORE
Albacore (Thunnus alalunga) is a white-fleshed, mild-flavored tuna ranging from 10 to 30 pounds.
It is a schooling fish found in temperate and tropical waters throughout the world. Albacore has a firm texture and a slightly sweet, nutty taste.
You can use albacore in place of Mahi Mahi in any recipe. Kept in the refrigerator for up to 2 days or frozen for up to six months.
10. WAHOO -The Same as Mahi Mahi
Wahoo is a fish similar in taste and texture to Mahi Mahi. It tastes very much like Tuna and Salmon. Still, it has a hint of an ocean flavor which distinguishes it from the other two fishes.
It is a white meat fish with high-fat content, i.e., Omega 3 & Omega 6 acids, just like Tuna and Salmon.
Wahoo can be used in place of Mahi Mahi in a recipe with a substitution ratio of 1:1.
Wahoos can also be stored for a long time if frozen immediately after being caught. It can last up to 6 months in the freezer.
If you do not have a deep freezer, it is advisable to stock up on Wahoo when it is in season and preserve in freeze it for later use.
More Substitutes- Best Alternatives for Salt Pork
11. Striped Bass
Striped bass is a type of fish known for its distinct appearance and delicious flavor. Here’s some information about striped bass, where to find it, its taste, similar fish, and the best ways to enjoy it:
Look: Striped bass has a sleek body with silver or greenish-gray coloration and dark stripes running vertically along its sides. It has a tapered shape and a prominent lower jaw.
Where to find: Striped bass is primarily found in coastal waters of North America, particularly along the Atlantic coast from Maine to North Carolina. It can also be found in some inland freshwater reservoirs and rivers where it is stocked or naturally occurring.
Taste: Striped bass has firm, lean, and white flesh that is known for its mild and delicate flavor. It has a slightly sweet and buttery taste with a hint of brininess. The flavor can vary depending on the size of the fish and the environment it is harvested from.
Similar fish: Striped bass is often compared to other white-fleshed fish with mild flavors such as sea bass, grouper, or snapper. However, each of these fish has its own unique taste and texture.
Best way to eat: Striped bass can be prepared and enjoyed in various ways. Some popular cooking methods include grilling, baking, broiling, pan-searing, or even deep-frying. It can be seasoned with herbs, spices, or a simple combination of salt and pepper to enhance its natural flavors.
Striped bass can be served whole, filleted, or used in recipes like fish tacos, ceviche, or fish chowder.
12. Grouper
Grouper is a type of fish that belongs to the Serranidae family. It is found in various parts of the world, including the Atlantic Ocean, the Mediterranean Sea, and the Indo-Pacific region.
Grouper is a popular fish in both commercial and recreational fishing due to its delicious taste and large size.
In terms of appearance, grouper typically has a stout body with a large mouth and a protruding lower jaw. It can vary in color and pattern depending on the species, ranging from brownish to reddish to vibrant greens or blues.
Some common grouper species include red grouper, black grouper, and gag grouper.
In terms of taste, grouper has a mild and sweet flavor with a firm and flaky texture. Its flavor profile is often described as being similar to that of halibut or sea bass.
Grouper is prized for its ability to hold up well to various cooking methods while retaining its moisture and flavor.
The best way to eat grouper largely depends on personal preference and the specific recipe you choose. Grouper can be prepared in numerous ways, including grilling, baking, frying, steaming, or even in soups and stews.
It pairs well with a variety of seasonings and flavors, making it a versatile fish in the kitchen.
Some popular preparations of grouper include grilled grouper with lemon and herbs, blackened grouper, grouper sandwiches, or grouper with a buttery garlic sauce. It is often served alongside vegetables, rice, or mashed potatoes.
Grouper can be found in seafood markets, fish markets, or grocery stores that have a seafood section. If you prefer to catch your own grouper, you can find them in their natural habitats, such as reefs, ledges, or rocky bottoms, in coastal regions.
13. Mackeral
Mackerel is a popular fish that belongs to the Scombridae family. It is found in both temperate and tropical waters around the world, including the Atlantic Ocean, the Pacific Ocean, and the Mediterranean Sea.
Mackerel is known for its distinct flavor and oily texture.
In terms of appearance, mackerel has a streamlined body with a metallic blue-green or silver coloration on the back and a silver-white belly. It has a slim, elongated shape and is known for its speed and agility in the water.
In terms of taste, mackerel has a rich, robust, and pronounced flavor. It is often described as being fishy or oily in taste, which is characteristic of its high oil content. Mackerel has a firm and meaty texture with moist and succulent flesh.
The taste of mackerel is often compared to that of other oily fish, such as tuna or sardines. It has a distinctive flavor that is both bold and savory. Mackerel can be enjoyed in various preparations, including grilled, smoked, baked, or fried.
One of the best ways to eat mackerel is by grilling it. The high oil content of mackerel lends itself well to grilling as it helps to keep the fish moist and adds a delicious smoky flavor. Mackerel can also be marinated, seasoned with herbs and spices, or served with a squeeze of lemon to enhance its flavor.
Mackerel can be found in fish markets, seafood markets, or grocery stores with a fresh seafood section. It is commonly available in both fresh and frozen forms. When purchasing fresh mackerel, look for clear eyes, shiny skin, and a fresh ocean smell to ensure its quality.
It’s worth noting that mackerel is a fatty fish rich in omega-3 fatty acids, which offer various health benefits. However, due to its high oil content, mackerel is more prone to spoilage compared to leaner fish.
14. Chilean Sea Bass
Chilean sea bass, also known as Patagonian toothfish, is a type of fish found in the cold, deep waters of the southern hemisphere, particularly around Chile, Argentina, and the sub-Antarctic islands. It is highly valued for its buttery texture, rich flavor, and versatility in cooking.
In terms of appearance, Chilean sea bass has a distinctive silver-gray color with a white flesh. It has a thick, firm, and oily texture that contributes to its luxurious mouthfeel when cooked.
The taste of Chilean sea bass is often described as rich, succulent, and buttery. It has a delicate flavor with mild sweetness and hints of oceanic notes. The high oil content of the fish lends it a smooth and silky texture when cooked.
Chilean sea bass is often compared to other premium and fatty fish like cod or halibut. However, it has a slightly more pronounced and indulgent flavor profile.
Its meaty texture and moist flakes make it a popular choice for seafood enthusiasts.
The best way to eat Chilean sea bass is by cooking it using methods that preserve its moisture and enhance its natural flavors. Popular cooking techniques include grilling, pan-searing, baking, and steaming. It pairs well with various seasonings, herbs, and sauces.
One popular preparation is to pan-sear Chilean sea bass with a crispy skin, which helps to lock in the moisture and create a flavorful crust. It can be served with a squeeze of lemon, a drizzle of sauce, or alongside complementary ingredients like vegetables, grains, or purees.
Chilean sea bass can be found in well-stocked seafood markets, upscale grocery stores, or specialty fish markets.
It is commonly available in both fresh and frozen forms. When purchasing Chilean sea bass, look for fillets that are firm, moist, and have a fresh ocean scent.
How to cook mahi mahi (Best Mahi Mahi Recipe)
Mahi-mahi is a lean white meaty fish that you can season in many ways! It can be fried in a skillet or on the grill, and it goes well with almost any herb or spice.
Here are some ideas:
Ingredients:
- · 1 tablespoon olive oil
- · 1 mahi-mahi fillet, 6 to 8 ounces
- · 1/2 teaspoon salt
- · 1/4 teaspoon black pepper
- · 1/4 teaspoon garlic powder
- · 1 lemon, cut into wedges
Directions:
1. Preheat the cookstove to 350 degrees F. Place mahi-mahi on a lightly oiled baking sheet. Season with pepper, salt, and garlic powder.
2. Bake the mahi-mahi for 15 minutes in the preheated oven or until fish flakes easily with a fork. Serve with lemon wedges for squeezing over each serving.
Baked Mahi Mahi recipe:
This Mahi Mahi dish is easy to make and tastes delicious! The fish is marinated in a flavorful mixture of olive oil, lime juice, chili powder, smoked paprika, and cumin, then baked in the oven.
The end result is a tender, juicy piece of fish that’s perfect for a quick and healthy meal.
This easy dish is gluten-free and low carb and can be made paleo by substituting coconut oil for olive oil.
Grilled Mahi Mahi:
This is an easy but delicious dish that takes little time to prepare.
For grilling the Mahi Mahi recipe, I wouldn’t recommend using the frozen Mahi fillets that are already marinated in soy sauce.
If you can find fresh fillets with no added ingredients, that would be best.
Otherwise, the marinade will be too salty. Mahi Mahi is a mild fish, so it’s perfect for those who don’t like their food too spicy or flavorful.
Ingredients
- · 3/4 cup light soy sauce
- · 1/2 cup vegetable oil or olive oil.
- · 2 tablespoons lemon juice (fresh preferred)
Instruction:
1. I used 2 bags of frozen mahi mahi. Wipe the fillets dry with paper towels, then place them in a large bowl.
2. Combine soy sauce, oil, and lemon juice in a small bowl, and whisk until blended.
3. Pour the mixture over the fillets, ensuring each is well coated.
4. Cover and refrigerate for at least 2 hours, turning the fillets once or twice.
Preheat the grill to medium-high heat when you’re ready to cook.
Grill the fillets for 4-5 minutes on each side, or until fish just begins to flake when tested with a fork.
I didn’t have any lemon juice but still had some leftover lime juice from another dish I made yesterday.
Since limes are sourer than lemons, the marinade turned out pretty salty… which is great with me because I prefer my food to be salty.
I baked this at 350F for 20 minutes (flipping once) since I was too lazy to wait for my husband to preheat his gas grill outside.
Read More- Try Our Good Flank Steak substitutes
Is mahi mahi similar to cod?
Yes, they have a similar flavor and texture.
Mahi Mahi is also known as dorado or dolphin fish. They can be found in subtropical waters worldwide.
Cod is most commonly found in Scandinavia, Russia, and Canada in the North Atlantic ocean. Both fish can be used interchangeably for most recipes (such as fish and chips).
Mahi mahi is bright blue on top, while its stomach can range from white to pink.
Cod’s flesh is whiter than most fish. Mahi Mahi has a very low mercury level (unlike swordfish or king mackerel).
Is mahi mahi a tuna?
Mahi mahi is not a tuna, but it is a fish that is often marketed as a “tuna” because of its firm texture and mild flavor.
Mahi mahi is a member of the dolphinfish family and is most commonly found in tropical and subtropical waters worldwide.
It can grow to be 6 feet long and 80 pounds in weight.
Mahi mahi is often called dorado or dolphin fish because it looks like a small mammal version.
It is also sometimes incorrectly labeled as “yellow-fin tuna.” Mahi-Mahi can be found canned in water, brine, or oil. Still, its fresh filets are also becoming more popular in restaurants and supermarkets.
My Favorite Replacements For Mahi Mahi
- · Tuna
- · Tilapia
- · Cod
- · Salmon
- · Halibat
FAQs Related to Mahi Mahi Substitutes
Q1. Which is better, salmon or Mahi Mahi?
People are debating this topic for years. Some people swear by salmon, while others swear by Mahi Mahi.
So, which one is really the best?
Well, it really depends on what you’re looking for in a fish. If you want something that is high in protein, then salmon is the way to go.
However, suppose you are looking for a fish that is high in healthy unsaturated fatty acids. In that case, Mahi Mahi is the way to go.
No matter which fish you prefer, make sure to cook it properly, so you don’t risk getting sick.
Q2. Are dolphin and mahi-mahi the same thing?
The two fish are very closely related, but there are actually some major distinctions between them!
It can get a little confusing—so let’s set the record straight. Here’s a breakdown of what you need to know:
Both mahi-mahi and dolphin fish, also known as dorado, belong to the Coryphaenidae family of marine fishes and can be found in warm waters worldwide. They’re also both marketed as “dolphin” or “dolphin-fish.”
However, there are several key differences between mahi-mahi and dolphin:
Dolphin fish, also known as Mahi-Mahi, are mainly found in temperate waters worldwide.
The average adult weighs between 5 and 10 pounds but can grow up to 40 pounds!
They have slender bodies with large heads, slightly downturned mouths, long dorsal fins with no spines, and silvery sides.
Mahi-mahi, on the other hand, is found in tropical and subtropical waters and can reach up to 100 pounds!
They have a stockier build, with a smaller head and a more upturned mouth. Their dorsal fins have spines, and they are a duller silver color than dolphins.
Mahi-mahi is also called dorado, a Spanish word that means “golden.” Dolphin fish have no other common names.
So there you have it! While they may be related, Dolphins and Mahi-Mahi are two distinct fish species.