June - Grilled MahiMahi with Lime-Ginger Vinaigrette served with Riesling

4 (7 to 8 oz) Mahi Mahi Steaks
½ cup Canola Oil
2 tsp. minced lemon grass
1 tbsp. Fresh garlic, chopped
1 tbsp. Fresh ginger, chopped
2 tbsp. Fresh lime juice
2 tsp. Grated lime peel
2 tsp. Fresh cilantro, chopped
1 tsp. Thai fish sauce


Peel and chop garlic and ginger. Sauté in the canola oil over medium heat the lemon grass, garlic and ginger to infuse oil. About 5 – 10 minutes or until garlic turns golden. Cool completely. Strain oil into small bowl. In a medium bowl whisk together ¼ cup of the oil, lime juice, lime peel, cilantro and fish sauce into a vinaigrette. Season vinaigrette with salt and pepper to taste. Pre-heat grill to medium-high heat. Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is cooked through, approx. 5 mins. Per side depending on thickness. Transfer fish to plates, drizzle with vinaigrette and serve. Great with grilled red and green bell peppers and steamed rice. Serve with chilled Riesling.