Was this really necessary? It's marketed all over the continent as Mahi-Mahi and you'd be hard pressed to go into a restaurant or grocer to see it actually marketed as anything other. Even there in Stephenville @ Agave their menu says Mahi Mahi. Pretty sure Texas isn't Hawaii either.
@ OP - For Mahi, i like lighter stuff like peach, apple, or cherry. I do agree about the hotter/faster for fish as well as the no-brining. Now if it's a larger/thicker/older fish...alder seems to mesh well with fish oils taste-wise. I usually season with something similar to Paul Prudhomme Seafood Magic.