Grilled Mahimahi with Lime-Ginger Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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:
1. Cook oil, lemongrass, and ginger in small saucepan over low heat 15 minutes to develop flavor. Cool completely. Strain oil into small bowl.
2. Whisk 1/4 cup ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.
3. 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.
|
|