Your seafood choices can have a big impact on the health of our oceans and lakes – so make sure they’re positive ones! Every month, Shedd’s Right Bite team highlights a sustainable seafood option that’s good for both you and our planet. The Fish of the Month for June is U.S. Atlantic mahi mahi caught by troll or pole-and-line.

Mahi mahi literally means “strong-strong” in Hawaiian, a reflection of what powerful swimmers these fish are. Their energy and acrobatics make them popular with anglers. Mahi mahi are also known as dorado in Latin America and dolphinfish in the southeastern United States. But they don’t look anything like black-and-white dolphins—they shimmer in hues of iridescent green, blue, yellow and orange.

Mahi mahi are resilient to fishing pressures because they grow quickly— as much as three feet in length during their first year of life—and reproduce early. They are also voracious feeders that hunt in groups for flying fish, squid and whatever else comes their way.

The mahi mahi population in the U.S. Atlantic is well-managed and abundant. The troll and pole-and-line fisheries result in minimal bycatch—other wildlife accidentally caught by fishing lines and nets. Be sure to ask how your mahi mahi was caught before purchasing it at the grocery store or in a restaurant! 

You can support this great fishery by trying our Fish of the Month recipe, grilled mahi mahi with pineapple salsa. This dish is a refreshing alternative to make on the grill during a relaxing cookout with friends and family. Also check out the latest episode of “Cooking the Right Bite Way” to see step-by-step instructions on how to prepare this dish. 

Here’s to connecting conservation and cuisine! 

Serves 4


4 4-oz. U.S. Atlantic mahi mahi filets (troll/pole-caught)
3 tablespoons sunflower oil
1 lime cut in half 
2 cups fresh pineapple, diced
1 red bell pepper, diced
1 jalapeño pepper, finely diced
1 clove garlic, crushed/minced
1 teaspoon ground cumin
Few sprigs fresh cilantro, dry and stems removed
Salt and fresh ground black pepper

Finished meal

Squeeze half the fresh lime over the fish. Brush both sides liberally with oil. Season with salt, pepper and half the cumin.

For the salsa, toss together the pineapple, bell pepper, jalapeño pepper, garlic, remaining cumin, the juice from the other half of the lime, and cilantro. Set aside to let the flavors combine while you grill the fish. Oil grill grates and heat to medium heat. Season fish with salt and pepper. Grill for about four minutes on each side, or until fish flakes with fork. Plate fish, spoon salsa over top.

Kara Kotwas and Sam Bugg, Shedd Aquarium’s Right Bite team