An exotic and light main course. The vinaigrette would work just as well with red snapper.
Ingredients
1/2 cup canola or vegetable oil
1/2 cup chopped fresh lemongrass (from bottom 4 inches of 2 stalks)
3 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
2 teaspoons grated lime peel
4 7- to 8-ounce mahimahi fillets (each about 3/4 inch thick)
Directions
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.
