Whether you’re planning a relaxed dinner on the patio or inviting friends over for a backyard meal, Grilled Mahi-Mahi with Lemongrass-Lime Aioli brings fresh coastal flavor to summer grilling at its best. This recipe fits naturally into outdoor cooking because it combines simple preparation with bright, balanced ingredients that let time outside remain the priority. Mahi-mahi holds up beautifully over direct heat, making it an excellent choice for anyone who enjoys fresh seafood without spending the entire evening managing the grill.
A hot cooking surface gives the fish lightly charred edges while keeping the inside moist and flaky. That subtle smokiness pairs well with the citrus notes found throughout the dish. The lemongrass-lime aioli adds a cool, creamy finish with fresh herbal character and a touch of tang, creating contrast without overpowering the natural taste of the mahi-mahi. Every bite feels light enough for warm weather while still delivering satisfying flavor.
This recipe works just as well for an intimate dinner as it does for a weekend gathering. Pair it with grilled vegetables, seasonal fruit, rice, or a crisp salad for a complete outdoor meal that comes together without unnecessary effort. Since the cooking process is quick, you’ll spend less time tending the grill and more time enjoying conversation around the table. That balance makes this dish easy to return to throughout the season.
Summer offers plenty of opportunities to enjoy fresh air, good food, and meaningful time with the people who matter most. Recipes like this make it easy to take advantage of longer evenings while keeping outdoor cooking enjoyable and approachable. Whether you’re preparing dinner for two or serving a full backyard crowd, this grilled mahi-mahi delivers fresh flavor that fits naturally into any outdoor setting.
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Serves 4
Grilled Mahi-Mahi with Lemongrass-Lime Aioli Ingredients
- 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)
- 3/4 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
- 1/4 teaspoon black pepper
Grilled Mahi-Mahi with Lemongrass-Lime Aioli Directions
- 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 the 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.
- 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 aioli.
Taken from foodandwine.com