Grilled Mahi Mahi with Lemongrass Lime Aioli
1 large egg yolk
1 tablespoon grated lemongrass*
1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice
1 large garlic clove, minced
¾ teaspoon 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
1 tsp ginger, grated
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 blend until mixture is well incorporated. Stir together avocado oil and 3 tablespoons olive oil in a small bowl; with immersion blender running, drizzle oil mixture into egg yolk mixture, running 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 aioli.
*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. Adapted from Ann Taylor Pittman.
Yield: 4 servings