Grilled Mahimahi with Lime-Ginger Vinaigrette

"Just recently, I have had to consider my health with more seriousness which has forced me to look at my eating habits as well. I have decided to reintroduce fish into my diet after about five years without it. I can honestly say that your company is the only reason I am following through with this decision. You have given me an ethical choice and I am grateful for companies like EcoFish."

Thank you,
Amy A.

Grilled Mahimahi with Lime-Ginger Vinaigrette

4 servings of EcoFish Mahimahi fillets, thawed
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

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.
serves 4 for entrée

Special Thanks to Bon Appétit - August 2002 - Flavors of the World

more mahimahi recipes