Mahi Mahi (also known as “Dorado” or “Dolphinfish”) are incredibly fast-growing and beautiful oceanic fish that generally inhabit tropical, warm waters. While they do visit the SoCal Bight, their appearance is never guaranteed on an annual basis. The fish is famous for their acrobatic fights and incredible coloration which can include blue, green, silver, and purple. Their prevalence as a game fish is paralleled by their versatility in the kitchen. The culinary attributes of this species are often overlooked resulting in simple table fare. This recipe is a more decadent approach to Mahi preparation which highlights the taste and freshness of the fish, while adding flavor through rich yet simple ingredients.

The Catch: Mahi Mahi (Dorado)

Mahi Mahi visit Southern California waters in the warmest months…generally arriving in late August and hanging around until the start of November. These open-water fish are stunning to see when they are lit up… often appearing electric green or blue in the water. They prefer water in the 70+ degree range and eat voraciously when they are in feeding mode. 2022 has proven to be a fantastic year for Mahi fishing .The unprecedented volume of fish this year has not be seen in a significant amount of time. The biomass spans from Mexican waters all the way up through Dana Pt. to the North. U.S. limits (10 fish/ person) have been caught regularly this year aboard both private boats and the sportboat fleet. San Diego Mahi generally range in size from 5-25lbs; a Mahi Mahi over 25 lbs in SoCal waters is a trophy fish. Mahi is eaten globally and has a taste that appeals to most pallets. It has a relatively mild taste profile, although it definitely has a distinct flavor that works well with citrus.

  • Location: San Diego
  • Method: Live Sardine
  • Process: Drifting offshore kelp paddies
  • Serving Size: 4 – 6
  • Cook Time: 30 mins

The Rig

  • Rod: Seeker Inshore Pro 8′ 20-30lb
  • Reel: Shimano Torium 20
  • Line: Seaguar Tact X to Seaguar Flourocarbon
  • Connection Knot: RP Knot
  • Terminal Knot: San Diego Jam Knot
  • Hook and Bait: 1/0 Flyline and live sardine


  • 1.5 lbs Mahi Fillets
  • 1/4 cup butter
  • 1/4 cup sliced almonds
  • 1/4 cup parsley
  • I clove garlic minced
  • 3 lemons
  • 1 lb asparagus


  1. Preheat oven to 350 degrees
  2. Trim bottom of asparagus, slice lemon, chop parsley, and slice almonds if bought whole.
  3. Pat Mahi fillets down with paper towels and season with salt and pepper on both sides.
  4. Line baking sheet with aluminum foil or parchment paper.
  5. Place asparagus, then lemon, then fillets on baking sheet.
  6. In sautee pan simmer butter, 3 lemon wedges worth of lemon juice, almonds, garlic, and and parsley for 3-4 minutes.
  7. Spoon sautee mix over Mahi fillets, asparagus, and lemons on baking sheet.
  8. Cover baking tray with fish with aluminum foil and bake for 10 mins at 350 degrees.
  9. Uncover Mahi and bake for another 10 mins uncovered.
  10. Pull out and check to make sure fish flakes apart easily.
  11. Plate your asparagus, lemon, and fish and drop any leftover juices over dish.
  12. Enjoy.
Nate has been fishing SoCal waters since a very young age, catching his first yellowtail at 6 with his father. He stayed in San Diego for his college education, attending UCSD and then SDSU for his Masters in Business. He has assisted multiple startups achieve success over the years and has a backgr...