I’ve decided that mahi mahi is a flavor sink. Like a heat sink, it absorbs flavor in such a way the flavor seems to disappear. I’ve had it only a few times, but always at good restaurants. Every time, I’ve been underwhelmed by the taste, or lack thereof. Not only does the meat itself have no taste, but it seems to absorb into a tastelessness any sauce added to it. Last night, I had a plate of fish & chips, with malt vinegar. The chips/fries were great, and the fish–mahi mahi–was cooked well. Still, it seemed to soak up all the vinegar with very little returned as taste.