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Grilled Mahimahi with Lime-Ginger Vinaigrette

Source of Recipe

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Recipe Introduction

The vinaigrette would work just as well with red snapper.

List of Ingredients

1/2 cup canola or vegetable oil
1/2 cup chopped fresh lemongrass
(from bottom 4" of 2 stalks)
3 tbl chopped peeled fresh ginger
2 tbl fresh lime juice
2 tsp grated lime peel
4 mahimahi fillets, 3/4" thick (7 to 8 oz ea)



Recipe

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.
Alternatively, sear fish in a non-stick pan with the oil and put into a 400 degree oven until cooked through - about 12 minutes or so depending on the thickness of the fish.
This recipe yields 4 servings.