fat/cal.s in mahi-mahi?

[AGC]

I am on a healthy eating plan that a wonderful nutritionist at my dr.s office put me on (I'm hypoglycemic) and it is similar to the weight watchers point system. In all my literature and a search of this board and the CL site, I could not find the nutritional info on Mahi-mahi. I hope its not too bad because I ate it last night with mango-black bean salsa. (couldn't find the red snapper).It was good but very fishy. Btw, made the white russian tiramisu which was very easy. I was glad someone on the bb suggested spooning the coffee on the ladyfingers because they are SUPER-ABSORBENT!
TIA, amy

[AGC]

Wow, Gail, thats a great website, thanks. Turns out that Mahi is very lite. It also said that one should remove the skin before cooking, which we did not. It smelled very strong when I opened the package. It came from The Fresh Market here in Raleigh which is a very reputable grocer. I'm pretty used to salmon. Need to expand my fishertoire, I guess. amy

[Gail]

Yes, I'd try it again without the skin. I find that with some fish (swordfish is a good example) leaving the skin on tends to permeate the taste of the meat, while with others, like trout or salmon filets, it doesn't seem to matter.

Fresh fish shouldn't smell appreciably, though. If it does, chances are good it isn't as fresh as it could be. Even the best of markets occasionally slips up, it seems.

[Gail]

Here's a web page for you with information about mahimahi as well as the fat calories: http://www.gofish.com/cgi-bin/WebObjects/Gofish.woa/wa/gotoArticle?document_id=187905 2199 (http://www.gofish.com/cgi-bin/WebObjects/Gofish.woa/wa/gotoArticle?document_id=1879052199)

BTW, I don't usually find mahimahi to be overly fishy, but if you got a piece that was either old or had quite a bit of dark, that could be the reason.


[This message has been edited by Gail (edited 04-30-2001).]