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Ingredientes
- 1/2 c. canola or possibly vegetable oil
- 1/2 c. minced fresh lemongrass (from bottom 4" of 2 stalks)
- 3 Tbsp. minced peeled fresh ginger
- 2 Tbsp. fresh lime juice
- 2 tsp grated lime peel
- 4 x mahimahi fillets, 3/4" thick (7 to 8 ounce ea)
Direcciones
- Cook oil, lemongrass, and ginger in small saucepan over low heat 15 min to develop flavor. Cold completely. Strain oil into small bowl.
- Whisk 1/4 c. ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.
- Prepare barbecue (medium-high heat). Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill till fish is just cooked through, about 3 min per side. Transfer fish to plates, drizzle with vinaigrette, and serve.
- This recipe yields 4 servings.
- Comments: An exotic and light main course. The vinaigrette would work just as well with red snapper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 241 | 98% |
| Total Fat 27.29g | 34% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 0.12g | 0% |
