Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

Grilled Mahi-Mahi with Lemongrass-Lime Aïoli
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Delightful, gentle grilled mahi-mahi pairs beautifully with zesty lemongrass and lime aioli. The luscious aioli is effortlessly prepared in no time using an immersion blender, ensuring a silky smooth texture that’s less prone to breaking. This adds a touch of luxury and excitement to a beloved summer dish.

Total Time: 25 mins | Servings: 4


  • 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


  1. Preheat a grill to medium-high (400°F to 450°F). 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 3 seconds. Stir together avocado oil and 3 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.
  2. Brush fish fillets evenly with the remaining 2 tablespoons of olive oil; sprinkle evenly with pepper and remaining 1/2 teaspoon salt. Arrange fillets on oiled grill grates; grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side. Transfer fillets to plates or a large serving platter; serve alongside aïoli.

Make Ahead

Aioli can be made up to 1 day in advance and stored in an airtight container in the refrigerator.


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.

Suggested Pairing

Bright, citrusy white: Adelaida Vineyards Picpoul Blanc

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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