Recipes Dinner Seafood Main Course Fish Main Course Grilled Mahi-Mahi with Lemongrass-Lime Aïoli 3.0 (1) 1 Review Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes together in seconds using an immersion blender, resulting in a silky texture that's less likely to break and adding richness and zest to a classic summer meal. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Total Time: 25 mins Servings: 4 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. 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 Originally appeared: June 2022 Rate It Print