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Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

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.


  • 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


  1. 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.
  2. 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.

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