Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

social media

Sweet, mild grilled mahi-mahi pairs perfectly with a lemongrass and lime aïoli. This creamy aïoli, quickly prepared with an immersion blender, offers a silky texture that’s less likely to break, adding richness and zest to a classic summer meal.


  • 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.

Note: 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.

Commercial Food Equipment Recommended

To make Grilled Mahi-Mahi with lemongrass and lime aïoli, high-quality commercial food equipment is essential for efficiency and consistency. Start with a commercial-grade grill or griddle, which ensures even cooking and imparts the perfect char to the mahi-mahi. An immersion blender is recommended for preparing the aïoli, as it quickly emulsifies the ingredients, creating a smooth, stable texture. Additionally, a commercial food processor can be handy for finely chopping lemongrass and other aromatics. Stainless steel prep tables provide a hygienic and durable workspace for assembling ingredients and plating the dish. Finally, a refrigerated prep table keeps the fish and aïoli at safe temperatures, maintaining freshness and flavor until serving. At The FED, we offer a range of high-quality equipment to help you create this delicious and elegant dish with ease.

Purchase All Your Commercial Kitchen Equipment From The Foodservice Equipment Depot (The FED)

Purchase All Your commercial kitchen equipment in Calgary, AB from The Foodservice Equipment Depot (The FED). Explore our used Calgary Restaurant Equipment. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Equipment Store in SE Calgary, AB. or our Restaurant Supply Online Store.

For more insightful articles and tips, visit The FED Blogs.