Recipe Background
Asian-Inspired Mahi-Mahi, as the name suggests, draws on Southeast Asian flavors to make its fish ultimately fantastic! The bright lime juice and lightly sweet lemongrass enchant the creamy aioli that sauces the tender fish. The mahi-mahi is ethereal, with a distinct and light flavor that works beautifully with the kiss of the grill. This is a quick and delicious fish dish that makes summer feel even better! Asian-Inspired Mahi-Mahi will inspire you to have more!
Asian-Inspired Mahi-Mahi, as the name suggests, draws on Southeast Asian flavors to make its fish ultimately fantastic! The bright lime juice and lightly sweet lemongrass enchant the creamy aioli that sauces the tender fish. The mahi-mahi is ethereal, with a distinct and light flavor that works beautifully with the kiss of the grill. This is a quick and delicious fish dish that makes summer feel even better! Asian-Inspired Mahi-Mahi will inspire you to have more!
Ingredients
- 1 egg yolk
- 1 tablespoon lemongrass grated
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 clove garlic grated
- 3/4 teaspoon sea salt divided
- 3 tablespoons avocado oil
- 5 tablespoons extra-virgin olive oil divided
- 4 (6-ounce) mahi-mahi fillets
- 3/4 teaspoon black pepper
Directions
- Preheat the grill to medium heat, about 400-425 degrees F.
- In a small bowl, add the egg yolk, the lemongrass, the lime zest, the lime juice, the garlic, and 1/4 teaspoon of the salt and using an immersion blender, process until well-combined.
- In a separate small bowl, add the avocado oil and 3 tablespoons of the olive oil and stir to combine.
- Slowly pour the oil mixture into the egg mixture while processing with the immersion blender until the egg mixture is smooth and emulsified into an aioli, about 10-15 seconds.
- Evenly brush the mahi-mahi fillets with the remaining olive oil.
- Evenly season the mahi-mahi fillets with the remaining salt and the black pepper.
- Place the fillets on the hot grill and cook, covered, until the fillets are flaky and reach an internal temperature of 145 degrees F, about 4-5 minutes per side.
- Spread the aioli on a serving platter.
- Plate the grilled fish on top of the aioli and serve.
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