Ingredients
1/2 cup canola or veg. oil
1/2 cup chopped fresh lemongrass (from bottom 4 inches of 2 stalks)
3 T chopped peeled fresh ginger
2 T fresh lime juice
2 tsp grated lime peel
4 7-8 ounce mahimahi fillets (about 3/4 inch thick)

Directions
cook oil, lemongrass, and ginger in a small saucepan over low heat for 15 minutes to develop flavor. cool completely and strain into a small bowl.
whisk 1/4 ginger oil (the oil you just made), lime juice, and lime peel in a medium bowl to blend. season vinaigrette with salt and pepper.
prepare bbq (med-high heat). brush remaining ginger oil over fish. sprinkle with salt and pepper. grill until fish is just cooked through (about 3 minutes per side). drizzle with vinaigrette and serve.