Dorado, more commonly known as mahi-mahi, are deepwater fish typically weighing 3 to 6 pounds. This fish variety has a unique sloping head, similar to a dolphin, and lives primarily in tropical and subtropical regions such as Hawaii. Mahi-mahi is naturally low in saturated fat and rich in vitamin B12, phosphorus and potassium. It is also a healthy source of protein, selenium, vitamin B6 and niacin. Cooking this fish in a convection oven grill rather than an outdoor grill is a very different process. Your main focus will be on the marinade and/or spices.
Since catching Dorado fish fresh is unlikely, you’ll need to be prudent when selecting the fish for purchase. As with all varieties, fish should have a generally agreeable odor. If you smell anything ammonia-like, avoid the filet, as this is due to an accumulation of bacteria. You will want to select firm cuts with red bloodlines; the flesh should appear pink to light beige, the University of Florida Extension says.
Filet sizes typically range between 4 and 6 ounces and will require a minimum of 30 minutes to marinate. Since you are grilling, you want to keep the skin attached to the filets to keep the meat intact. Generally, fish should be cooked until the internal temperature reaches 145 F. You’ll be able to tell the Dorado is cooked when the flesh appears opaque and easily flakes with a fork.
Cooking Temperature and Time
A convection oven grill has similar temperature settings as a standard oven. Fish, in general, tends to cook quickly -- much faster than meat. To ensure the Dorado cooks evenly and thoroughly, set the convection oven grill between 350 and 450 F, depending on the filet size. You can preheat at this temperature for 5 minutes. It will take approximately 10 to 15 minutes to adequately cook the fish. If you want a slight char to the top of your filet, set the temperature to broil for the last 1 to 2 minutes. Always place your Dorado on aluminum foil to increase heat distribution, so it cooks it evenly on both sides.
Marinade and Spices
Dorado is a relatively neutral-tasting fish and takes well to a wide variety of spices and marinades. Since you’re using a convection oven, the smoky flavor typical from outdoor grilling is absent, so the fish will be bland without the proper seasoning. Using bold flavors like curry powder, lemon pepper and herbal seasoning mixtures help thoroughly flavor the fish. Marinade recipes can include balsamic vinegar, fruit juices, cream, yogurt, butter, salt and pepper and lemon zest. If you are dry rubbing the filets, marinating isn’t necessary, although you can still do so if you wish. For liquid or cream marinade, however, you’ll want to let the fish soak for at least 30 minutes.
- University of Florida Extension: Mahi-Mahi
- The Big Book of Fish and Shellfish: Fred Thompson
- U.S. Food and Drug Administration: Safe Eats -- Meat, Poultry and Seafood
- National Oceanic and Atmospheric Administration: Mahi-mahi (Dolphinfish)