Fish
Steak
Mahi-mahi steak is a thick cross-cut or loin slab built for high-heat grilling and blackening. The steak form showcases the fish’s firm flake and mild sweetness under spice rubs and fruit salsas. Keep steaks at least a couple of centimetres thick so the centre stays moist. Grill hot, flip once, and finish with citrus or chilli. Overcooked mahi turns dry and fibrous despite its reputation as a forgiving grill fish.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.4 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 1.88 g
- Cholesterol 52.2 mg
- Sodium 75.2 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 71.8 g
- Energy 130 kcal
- Water 71.8 g
- Protein 20.7 g
- Fat 4.4 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 1.88 g
- Omega-3 0.75 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.57 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
- Minerals 419 mg
- Major Minerals 417 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.57 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Steaked mahi became a staple of tropical resort grills.
Blackened mahi steaks spread through North American casual dining.