Grilled Mahimahi with Lime-Ginger Vinaigrette Recipe

Grilled Mahimahi with Lime-Ginger Vinaigrette Recipe

  • 1/2 cup canola or vegetable oil
  • 1/2 cup chopped fresh lemongrass (from bottom 4 inches of 2 stalks)
  • 3 tablespoons chopped peeled fresh ginger
  • 2 tablespoons fresh lime juice
  • 2 teaspoons grated lime peel
  • 4 7- to 8-ounce mahimahi fillets (each about 3/4 inch thick)
  1. Cook oil, lemongrass, and ginger in small saucepan over low heat 15 minutes to develop flavor. Cool completely. Strain oil into small bowl.
  2. Whisk 1/4 cup ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.
  3. Prepare barbecue (medium-high heat). Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is just cooked through, about 3 minutes per side. Transfer fish to plates, drizzle with vinaigrette, and serve.
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