Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes together in seconds using an immersion blender, resulting in a silky texture that's less likely to break and adding richness and zest to a classic summer meal.

Grilled Mahi Mahi with Lemongrass Lime Aioli
Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Total Time:
25 mins


  • 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 jar, and process until mixture is well incorporated, about 3 seconds. Stir together avocado oil and 3 tablespoons olive oil in a small bowl; with immersion blender running, drizzle oil mixture into egg yolk mixture, processing until smooth and combined, 10 to 15 seconds. Set aside.

  2. Brush fish fillets evenly with remaining 2 tablespoons 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 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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