Grilled Mahi Mahi W/ Lime-Ginger Vinaigrette

• 12 cup canola oil or 12 cup vegetable oil
• 12 cup chopped fresh lemongrass (from bottom four inches of 2 stalks)
• 3 tablespoons of chopped peeled grated ginger
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 4 (8 ounce) mahi mahi fillets, about 3/4 inch thick (Can substitute red snapper)

1. Cook oil, lemongrass and ginger in small saucepan over low heat, 15 mins to develop flavour.
2. Cool completely, strain oil into small bowl.
3. Whisk 1/4 cup ginger oil, lime juice& lime peel in medium bowl to blend.
4. Season with salt& pepper; set aside.
5. Brush remaining ginger oil over fish, sprinkle with salt& pepper, grill until fish is cooked through about 3 mins per side.
6. Transfer fish to plates, drizzle with lime vinaigrette and serve.

canola oil, fresh lemongrass, ginger, lime juice, lime zest, mahi mahi

Taken from www.food.com/recipe/grilled-mahi-mahi-w-lime-ginger-vinaigrette-68102 (may not work)