Recipe Spotlight: Responsible Choice Honey-Lime Mahi Mahi

This recipe is refreshing and makes you forget that it’s snowing and winter. Since mahi mahi is a nice light fish, this glaze complements it well without over-powering the flavor.


Honey-Lime Mahi Mahi

honey-lime-mahi-mahiAll you need:

  • 1 lime, zest and juiced
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 lb Responsible Choice mahi mahi filets

All you do:

  1. In a small bowl, mix the lime zest and juice, honey, soy sauce, rice vinegar, garlic and red pepper flakes together until all incorporated.
  2. Heat the oil in a medium skillet over medium-high heat. Cook the fish for about 3 minutes, then turn over and cook 3 more minutes. Pour the honey-lime sauce over the fish and cook 1 to 2 minutes, until sauce starts to thicken and fish is opaque. Transfer to plates and enjoy.

Responsible Choice Mahi Mahi from Ecuador

Mahi mahi has become a staple on restaurant menus and in grocery stores throughout the United States. Hy-Vee is excited to share this delicious fish with our customers by offering wild-caught Responsible Choice mahi mahi in our seafood cases daily. By selecting mahi mahi from Southstream Seafoods, Hy-Vee honors our Responsible Choice seafood initiative to provide a fresh and tasty product while also showing concern for food safety and the environment.

Hy-Vee’s mahi mahi is sourced from the coast of Ecuador using responsible catch methods essential to promoting environmental welfare. A special type of hook called a circle hook is used to catch the fish. Circle hooks, because of their shape, reduce the chance of catching non-target species like seabirds, sharks and sea turtles.

Over the past five years, management of the Ecuadorean mahi mahi fishery has improved significantly, adding measures such as size limits to prevent overfishing. Mahi mahi from Ecuador was recently upgraded from a Red “Avoid” to a Yellow “Good Alternative” according to the Monterey Bay Aquarium’s Seafood Watch program.

Once caught, the mahi mahi is frozen within hours to ensure quality texture and flavor. Each fillet is then hand-cut for portion and quality control. From there, the product is shipped to and packaged in Everett, Massachusetts, and Hy-Vee trucks transport the product to Des Moines, Iowa. The mahi mahi is carefully reviewed by our full-time U.S. Department of Commerce inspector to ensure all quality, wholesomeness and weight requirements are met.

Each delicious serving of mahi mahi is low in calories and saturated fat, with the majority of the calories coming from protein. Six ounces of the fish offers more than 30 grams of protein. As an added benefit, it is a good source of vitamins B-12 and B-6, phosphorus, potassium, niacin and selenium. Mahi mahi is known for its lean and large flakes, mild flavor and usage in fish tacos.

Recipe Spotlight: Autumn “Cioppino”

Cioppino is a fish stew originating in San Francisco, California. It is a rich, hearty, Italian broth-based stew that features seafood—in this case, clams, mussels, crabmeat shrimp, salmon and Responsible Choice mahi mahi,. For this recipe, I adapted the cioppino to fit the autumn season by adding several seasonal root vegetables. Enjoy this dish with family and friends, as it’s perfect for a cool fall night and pairs wonderfully with the crusty artisan breads available in our Hy-Vee bakery.


Autumn “Cioppino”

Serves 4

All you need:

  • 3 tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 2 cups diced butternut squash
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • Salt and black pepper, to taste
  • 4 large garlic cloves, finely chopped
  • 3/4 tsp dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28 oz) can fire-roasted diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 3 cups fish stock
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 thyme sprig
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 1/2 cups crabmeat
  • 1 pound uncooked 16- to 20-ct. wild Gulf shrimp, peeled and deveined
  • 1/2 pound fresh farmed raised Scottish salmon filets, cut into 2-inch chunks
  • 1/2 pound Responsible Choice previously frozen mahi mahi filets, cut into 2-inch chunks

All you do:

  1. Heat the olive oil in a very large pot over medium heat. Add the fennel, butternut squash, carrot, celery, onion and shallots and sauté until the onion is translucent, about 10 minutes; season with salt and pepper. Add the garlic and 3/4 teaspoon red pepper flakes and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, vegetable stock, bay leaf and thyme sprig. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and squash is tender, about 30 minutes.
  2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the crab, shrimp, salmon and mahi mahi. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and black pepper. Remove the bay leaf.
  3. Ladle the soup into bowls and serve with crusty artisan baguette bread.

From the Pacific to Your Plate: Ecuadorian Mahi Mahi meets Responsible Choice Standards

As one of the primary consumers of mahi mahi, other than people in areas of the Caribbean, U.S. residents have developed a taste for this lean, tropical fish. Hy-Vee is pleased to meet our customer demand by offering wild-caught mahi mahi in our cases daily. By partnering with Southstream Seafoods, Inc., Hy-Vee honors our Responsible Choice seafood initiative to provide a great-tasting product, while also paying close regard to food safety and the environment.

Founded in 1989, Southstream Seafoods was selected as Hy-Vee’s mahi mahi supplier for various reasons, including quality of product, responsible catch methods and management processes. Most important, Southstream, like Hy-Vee, recognizes consumer demand for confidence in quality and food safety.

Hy-Vee’s mahi mahi is sourced from the Ecuador coast using artisanal longlines, which are shorter than industrial longlines and thus prevent the accidental capture of non-target species like endangered sea turtles and sharks. The first step in the process, responsible catch methods are essential to promote environmental stewardship.

Once caught, the mahi mahi is landed alive and frozen within hours to maintain quality texture and flavor. Each fillet is then hand-cut for portion and quality control. From there, the product is shipped to and packaged in Everett, Massachusetts, and transported on refrigerated Hy-Vee trucks. Upon arrival in Des Moines, the fish is carefully reviewed by the full-time U.S. Department of Commerce inspector to ensure all quality, wholesomeness and weight requirements are met.

As an added benefit, once the mahi mahi hits your plate, it is low in saturated fat and a good source of vitamin B12 and B6, phosphorus, potassium, protein, niacin and selenium. It is known for its lean, firm and large flakes, mild flavor and usage in fish tacos.

Hy-Vee’s partnership with its suppliers extends beyond supply and demand. Our promise to provide a quality product you can feel safe feeding your family, while also remaining responsible stewards of the environment, is displayed through our Responsible Choice initiative. At Hy-Vee, we only partner with suppliers who exemplify the same sentiment as we hold that commitment to our customers with the utmost regard.