Springtime Grilled Mahi-Mahi with Lemongrass-Lime Aioli

Spring is in the air, with it comes a sense of renewal and freshness. The snow is melting, the flowers are blooming, and the grills are firing up. It's the perfect time to embrace the season's flavors and indulge in a delicious meal that captures the essence of springtime.

Introducing Springtime Grilled Mahi-Mahi with Lemongrass-Lime Aioli. This exquisite dish takes the sweet and mild flavor of grilled mahi-mahi and pairs it with a creamy aioli infused with lemongrass and lime. The result? A collage of flavors that will have your taste buds dancing with delight.

Using an immersion blender creates a silky texture in the aioli, adding richness to the dish and preventing it from breaking. With each bite, the burst of citrusy goodness will transport you to a tropical paradise. This dish is perfect for your next backyard barbecue and incredibly easy to prepare. In minutes, you can whip up the aioli and drizzle it over the grilled mahi-mahi, making it a go-to meal for busy home cooks who still want to impress their guests.

Springtime Grilled Mahi-Mahi with Lemongrass-Lime Aioli brings a touch of sophistication to any dining table. It's a meal that encompasses many occasions – from intimate family dinners to outdoor gatherings with friends – making it a versatile choice for any occasion.

Serves 4

Springtime Grilled Mahi-Mahi with Lemongrass-Lime Aioli

• 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

Springtime Grilled Mahi-Mahi with Lemongrass-Lime Aioli

1. Preheat a grill to medium-high (400°F to 450°F).
2. 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 the jar and process until the mixture is well incorporated, about three seconds. Stir together avocado oil and three tablespoons olive oil in a small bowl; with the immersion blender running, drizzle the oil mixture into egg yolk mixture, processing until smooth and combined, 10 to 15 seconds. Set aside.
3. Brush fish fillets evenly with the remaining two tablespoons of olive oil; sprinkle evenly with pepper and remaining 1/2 teaspoon salt.
4. Arrange fillets on oiled grill grates; grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side.
5. Transfer fillets to plates or a large serving platter; serve alongside aioli.

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.