Ingredients
1/2
cup canola or vegetable oil
1/2
cup chopped fresh lemongrass (from bottom 4 inches of 2 stalks)
3
tbsp chopped peeled fresh ginger
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.
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