Grilled Mahi-Mahi with Lemongrass-Lime Aïoli
Sweet, mild grilled mahi-mahi pairs perfectly with a lemongrass and lime aïoli. This creamy aïoli, quickly prepared with an immersion blender, offers a silky texture that’s less likely to break, adding richness and zest to a classic summer meal.
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
Directions
- 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 jar, and process until mixture is well incorporated, about 3 seconds. Stir together avocado oil and 3 tablespoons olive oil in a small bowl; with immersion blender running, drizzle oil mixture into egg yolk mixture, processing until smooth and combined, 10 to 15 seconds. Set aside.
- Brush fish fillets evenly with remaining 2 tablespoons 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.
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.
Commercial Food Equipment Recommended
To make Grilled Mahi-Mahi with lemongrass and lime aïoli, high-quality commercial food equipment is essential for efficiency and consistency. Start with a commercial-grade grill or griddle, which ensures even cooking and imparts the perfect char to the mahi-mahi. An immersion blender is recommended for preparing the aïoli, as it quickly emulsifies the ingredients, creating a smooth, stable texture. Additionally, a commercial food processor can be handy for finely chopping lemongrass and other aromatics. Stainless steel prep tables provide a hygienic and durable workspace for assembling ingredients and plating the dish. Finally, a refrigerated prep table keeps the fish and aïoli at safe temperatures, maintaining freshness and flavor until serving. At The FED, we offer a range of high-quality equipment to help you create this delicious and elegant dish with ease.
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