Grilled Mahimahi With Lime-Ginger Vinaigrette

By á-174942

Ingredients

• 1/2 cup canola or vegetable oil
• 1/2 cup chopped fresh lemongrass (from bottom 4" of 2 stalks)
• 3 tablespoons chopped peeled fresh ginger
• 2 tablespoons fresh lime juice
• 2 teaspoons grated lime peel
• 4 mahimahi fillets, 3/4" thick (7 to 8 oz ea)

Details

Servings 4

Preparation

Step 1

Cook oil, lemongrass, and ginger in small saucepan over low heat 15 minutes to develop flavor. Cool completely. Strain oil into small bowl.

Whisk 1/4 cup ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.

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.

This recipe yields 4 servings.