Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

 

Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

 

Servings: 4

Prep Time: 20 mins

Cook Time: 12–15 mins

Ingredients

For the Mahi-Mahi:

4 mahi-mahi fillets (6–7 ounceseach), pores and skin removed

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper, to flavor

Zest of one lime

For the Lemongrass-Lime Aïoli:

half of cup mayonnaise

1 stalk lemongrass, finely minced (white component handiest)

1 tsp lime zest

1 tbsp lime juice

1 garlic clove, minced

half tsp salt

Pinch of cayenne pepper (optional)

Optional garnish: fresh cilantro leaves, lime wedges

Instructions

1. Prepare the Lemongrass-Lime Aïoli

In a small bowl, combine mayonnaise, minced lemongrass, lime zest, lime juice, garlic, salt, and cayenne.

Mix till smooth and refrigerate for as a minimum 15 mins to allow the flavors to meld. This aïoli is tangy, aromatic, and barely highly spiced, complementing the mild fish perfectly.

2. Marinate the Fish

Pat the mahi-mahi fillets dry with paper towels.

Drizzle olive oil over the fillets, then sprinkle with smoked paprika, garlic powder, lime zest, salt, and pepper.

Rub lightly to coat lightly and allow sit down for 10–15 minutes at room temperature.

Three. Preheat the Grill

 Brush grates gently with oil to prevent sticking.

The fish have to sizzle right away upon touch—this ensures a pleasing sear and stops sticking.

Four. Grill the Mahi-Mahi

Place fillets on the hot grill. Cook for four–five minutes in keeping with side, relying on thickness.

The fish is accomplished while it effortlessly flakes with a fork and has opaque, corporation flesh. Avoid overcooking to retain juiciness.

Five. Plate and Serve

Place grilled mahi-mahi on plates.

Spoon a beneficiant dollop of lemongrass-lime aïoli over the fish or serve on the aspect for dipping.

Garnish with clean cilantro and lime wedges for brought brightness.

Tips for Perfect Mahi-Mahi

Don’t skip the aïoli: It’s the punch of taste that makes the dish memorable.

Even cooking: Ensure fillets are uniform in thickness to cook dinner evenly.

Pairings: Serve with coconut rice, grilled greens, or a crisp inexperienced salad.

Flavor Profile:

The mahi-mahi is corporation yet smooth, with a evidently slight, slightly candy taste.

Chef’s Note:

This recipe works well for both indoor and outside grilling. For an indoor alternative, a solid iron grill pan or broiler can replicate the seared impact. The lemongrass-lime aïoli also can be prepared beforehand and stored for up to two days, making weeknight cooking strain-free.