NGREDIENTS:
- 1 egg yolk 1 tablespoon grated lemongrass
- 1 teaspoon grated lime zest plus
- 2 tablespoons fresh lime juice
- 1/2 tablespoon of garlic 1 teaspoon salt
- 7 tablespoons of Olive and Thistle's Extra Virgin Olive Oil
- 2 tablespoons of Olive and Thistle's Lemongrass Mint Balsamic Vinegar
- 5 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) skinless mahi-mahi fillets
- ¼ teaspoon black pepper
INSTRUCTIONS:
1. Preheat your grill to medium-high heat.
2. In a bowl, combine the egg yolk, grated lemongrass, lime zest and juice, grated garlic, and 1/4 teaspoon salt. Use an immersion blender to process the mixture until well incorporated.
3. In another bowl, stir together 5 tablespoons of Olive and Thistle's EVOO and 3 tablespoons of Olive and Thistle's Lemongrass Mint Balsamic Vinegar. With the immersion blender running, slowly drizzle the mixture into the egg yolk mixture, processing until smooth and combined, for about 10 to 15 seconds. Set aside the lemongrass mint aioli.
4. Brush the mahi-mahi fillets evenly with the remaining 2 tablespoons of olive oil. Sprinkle them evenly with black pepper and the remaining salt.
5. Arrange the seasoned fillets on the oiled grill grates. Grill the fillets, covered, until they flake easily and are just cooked through, approximately 4 to 5 minutes per side.
6. Transfer the grilled mahi-mahi fillets to plates or a large serving platter. Serve them alongside the prepared lemongrass aioli.