Grilled Mahimahi With Lime-Ginger Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Canola or vegetable oil
1/2 cup	73g / 2.6oz	Chopped fresh lemongrass
		= (from bottom 4" of 2 stalks)
3 tablespoons	45ml	Chopped peeled fresh ginger
2 tablespoons	30ml	Fresh lime juice
2 teaspoons	10ml	Grated lime peel
4		Mahimahi fillets, 3/4" thick - (7 to 8 oz ea)

Recipe Instructions

Cook oil, lemongrass, and ginger in small saucepan over low heat 15 minutes to develop flavor. Cool completely. Strain oil into small bowl.

Whisk 1/4 cup ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.

Prepare barbecue (medium-high heat). Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is just cooked through, about 3 minutes per side. Transfer fish to plates, drizzle with vinaigrette, and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, August 2002

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