Delightful, gentle grilled mahi-mahi pairs beautifully with zesty lemongrass and lime aioli. The luscious aioli is effortlessly prepared in no time using an immersion blender, ensuring a silky smooth texture that’s less prone to breaking. This adds a touch of luxury and excitement to a beloved summer dish.
Total Time: 25 mins | Servings: 4
Ingredients
- 1 large egg yolk
- 1 tablespoon grated lemongrass (grated using a Microplane, see Note)
- 1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice (from 1 lime)
- 1 large garlic clove, grated (about 1/2 teaspoon)
- ¾ teaspoon fine sea salt, divided
- 3 tablespoons avocado oil or other neutral cooking oil
- 5 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) skinless mahi-mahi fillets
- ¼ teaspoon black pepper
Instruction
- Preheat a grill to medium-high (400°F to 450°F). Combine egg yolk, lemongrass, lime zest and juice, garlic, and 1/4 teaspoon salt in a 1-pint mason jar. Place an immersion blender inside the jar, and process until the mixture is well incorporated, about 3 seconds. Stir together avocado oil and 3 tablespoons olive oil in a small bowl; with the immersion blender running, drizzle the oil mixture into egg yolk mixture, processing until smooth and combined, 10 to 15 seconds. Set aside.
- Brush fish fillets evenly with the remaining 2 tablespoons of olive oil; sprinkle evenly with pepper and remaining 1/2 teaspoon salt. Arrange fillets on oiled grill grates; grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side. Transfer fillets to plates or a large serving platter; serve alongside aïoli.
Make Ahead
Aioli can be made up to 1 day in advance and stored in an airtight container in the refrigerator.
Note
To grate lemongrass on a Micro-plane and easily break down the fibrous herb, peel away the tough outer leaves, and trim off the root end with a serrated knife. Grate the pale, softer bottom of the stalk, and reserve the woodier tops (about two-thirds of the way up the stalk) for infusing in broths, soups, and stews.
Suggested Pairing
Bright, citrusy white: Adelaida Vineyards Picpoul Blanc
