![Grilled Mahi Mahi with Lemongrass Lime Aioli](https://cdn.statically.io/img/www.foodandwine.com/thmb/eXfermwT_LTVuPk80zwTjLJZt5Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled-Mahi-Mahi-with-Lemongrass-Lime-Aioli-FT-RECIPE0622-519e4b3112824fb7a4e84226be03ad53.jpg)
Ingredients
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1 large egg yolk
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1 tablespoon grated lemongrass (grated using a Microplane, see Note)
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1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice (from 1 lime)
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1 large garlic clove, grated (about 1/2 teaspoon)
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¾ teaspoon fine sea salt, divided
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3 tablespoons avocado oil or other neutral cooking oil
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5 tablespoons extra-virgin olive oil, divided
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4 (6-ounce) skinless mahi-mahi fillets
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¼ teaspoon black pepper
Directions
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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.
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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.
Make Ahead
Aioli can be made up to 1 day in advance and stored in an airtight container in 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